Curried Noodle And Egg Salad

• 4 None eggs
• 1 pkg (1 lb) fresh Chinese noodles
• 2/3 cup coconut milk
• 2 tsp mild curry powder
• 1 tbsp lemon juice
• 1 medium green pepper, seeded and thinly sliced
• 2 small cucumbers, cut into matchsticks
• 9 oz cherry tomatoes, halved
• 1/3 cup loosely packed cilantro leaves

1. Place eggs in a medium saucepan and cover with water. Bring to a boil. Remove pan from heat. Let stand 12 mins; drain. Refresh eggs under cold water. Peel then quarter eggs.
2. Meanwhile, soak noodles in a large bowl of boiling water for 3 mins; stir to separate strands. Drain; refresh under cold water. Drain; transfer to a large bowl.
3. Heat coconut milk in a small saucepan on medium heat. Whisk in curry powder; cook and whisk for 1 min or until fragrant. Pour sauce over noodles. Add lemon juice; toss to coat. Season. Add pepper, cucumber, tomato and cilantro; gently toss to combine. Top with eggs.

eggs, fresh chinese noodles, coconut milk, curry powder, lemon juice, green pepper, cucumbers, cherry tomatoes, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/26429 (may not work)