Fish Quick Main Asian

Green tea noodles with salmon and red curry sauce

Name: Green tea noodles with salmon and red curry sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: /asian
Ingredients: 50.00 ml vegetable oil; 20.00 ml Thai red curry paste; 2 kaffir-lime leaves*; 1 small stick lemon grass, split; 400ml coconut milk; 10.00 ml brown sugar; 50.00 ml lime juice; 4 (about 125g each) salmon, skin removed; 200g green tea (soba) noodles*; 8 baby bok choy, halved lengthways; 40ml (2 tablespoons) fish sauce

2 ratings

10m

20m

Green tea noodles with salmon and red curry sauce

Jump to recipe

Mouth-watering Asian flavours spring to life in this super-healthy and easy salmon and noodle dish.

2 1/2 tablespoons vegetable oil
1 tablespoon Thai red curry paste
2 kaffir-lime leaves*
1 small stick lemon grass, split
400ml coconut milk
1/2 tablespoon brown sugar
2 1/2 tablespoons lime juice
4 (about 125g each) salmon, skin removed
200g green tea (soba) noodles*
8 baby bok choy, halved lengthways
40ml (2 tablespoons) fish sauce

Method

1.

Preheat oven to 170°C. Heat 1 tablespoon of oil in a pan over medium-high heat. Add curry paste and fry for 1 minute. Add lime leaves, lemon grass, coconut milk and sugar. Bring to the boil, then reduce heat to low. and simmer for 5 minutes. Stir in lime juice. Set aside.
2.

In a clean pan, add remaining oil and seal salmon over high heat for 1 minute each side. Transfer to a baking tray. Roast for 5 minutes.
3.

Bring a pan of water to the boil, add noodles and cook for 3 minutes, add bok choy and cook for 1 minute. Drain and refresh. Add fish sauce. Reheat sauce, pour onto plates. Add noodles, bok choy and salmon.