- 200g egg or rice noodles
- 1 tsp olive oil
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
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 sweet potato, cubed
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
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.