Thai salmon noodles

Thai salmon noodles

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(17 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
This fast, fragrant and filling dish is just what you need after a hard day at work

Nutrition and extra info

Nutrition: per serving

  • kcal391
  • fat13g
  • saturates2g
  • carbs49g
  • sugars6g
  • fibre3g
  • protein22g
  • salt0.65g
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Ingredients

  • 200g egg or rice noodles
  • 1 tsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2-3 tsp Thai red curry paste
  • 2 spring onions, chopped

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 sweet potato, cubed

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 200ml vegetable or chicken stock
  • 100ml skimmed milk
  • 2 skinless salmon fillets, cut in half and then into fine strips
  • ½ small bunch coriander, roughly chopped

Method

  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.

  2. Divide the noodles between 4 bowls and spoon over the salmon and sauce. Sprinkle over the remaining coriander and spring onions.

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Comments, questions and tips

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Comments (14)

MissMercedes's picture
5

Quartered this recipe for my husband, but added extra paste as he likes it spicy and did have to add a bit more milk as suace was quite thick. He said it was very tasty and would definitely eat again.

kathleenanderson's picture
0

Actively disliked this. There was nothing positive. Used coconut milk rather than cows, added some broc and served with lime wedges. 5 mins is fine for cooking sweet potato if it is diced as per recipe rather than chunked as per photo!

seahaze's picture

My husband and I really enjoyed this dish, even if I did put a little too much Thai red curry paste in it. Next time I would put in just 2 teaspoons and not 3! I added Straight to Wok noodles before I added the salmon bits and they were lovely. I think the sweet potato bits added another texture to the dish and they are very good for you too! Will definitely be making this again.

CharlotteJ1993's picture

Very disappointed with this recipe. As a foodie myself I thought I'd give it ago. Used my own red thai paste and the taste was fine. It was the sweet potato that spoiled the dish. It destroyed the texture of a lovely tasting meal. Next time would leave the sweet potato out and use mange tout and baby corn with coconut milk!

lucymaddison's picture
5

My family and I absolutely love this recipe! Such a guilt free treat!

laughinggirl66's picture

My Boyfriend and I felt this lacked soemthing - probably coconut milk - although as a healthy alternative you cant complain too much and was quick and easy to make for a midweek meal

nj_uk64's picture
2

You need to simmer the dish for much longer than 5 minutes to cook the potato! Make sure you cut the potato very small and allow more time.

sugarmack's picture
3

A healthy dish using stock and milk instead of coconut milk. I added a table spoon of sugar to make it sweet and spicy. Also swapped sweet potatoes fir carrots which I did not have! Let's see what my husband says who cooks well!

ashleyhouston71's picture
5

really enjoyed this one, it was nice change to cook salmon that way, will def be cooking again.

jane_avery's picture
4

Really tasty - healthy and quick mid week meal. Cut your potato up quite small and check the potato is very nearly cooked before you add your salmon or the potato won't cook in the time given and then your salmon all breaks up!

ambers1961's picture
4

Excellent, especially if you make it with homemade curry paste!!!!

sunnysandy's picture
3

Very nice and easy to cook but watch how much curry paste you use. I think I kind of overdone it and had to drink a whole glass of milk afterwards to calm my tongue down!

ritchiethebear's picture
4

A very tasty recipe. i used homemade red thai curry paste and ended up making it twice in one week we enjoyed it that much!

eleanormayo's picture
4

This was good for midweek - I bulked it up with extra veggies - sugar snap peas and chard.

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