Sticky coconut rice, mango & passion fruit
With flavours straight from Thailand, this is a wonderfully fresh way to end a celebratory meal
Thai salmon noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 200g egg or rice noodles
- 1 tsp olive oil
- 2-3 tsp Thai red curry paste
- 2 spring onionschopped
- 1 sweet potatocubed
- 200ml vegetable or chicken stock
- 100ml skimmed milk
- 2 skinless salmon filletscut in half and then into fine strips
- ½ small bunch corianderroughly chopped
Nutrition: per serving
- kcal391
- fat13g
- saturates2g
- carbs49g
- sugars6g
- fibre3g
- protein22g
- salt0.65glow
Method
step 1
Cook the noodles following the pack instructions, rinse and drain. Heat the oil in a deep saucepan and fry the curry paste for 1 min until fragrant. Add the spring onions, reserving 1 tbsp, the sweet potato, stock and milk, bring quickly to the boil and simmer for 5 mins until the potato is tender. Add the salmon pieces and cook for 2 mins, then stir in half the coriander.
step 2
Divide the noodles between 4 bowls and spoon over the salmon and sauce. Sprinkle over the remaining coriander and spring onions.
