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