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  • Recipes
  • Salmon Red Curry Noodle Bowl with Fresh Greens
Salmon Red Curry Noodle Bowl with Fresh Greens

By OcadoLife
“This is one of my go-tos,” says MasterChef winner Lisa Faulkner, who created this Salmon Red Curry Noodle Bowl with Fresh Greens. The quick, fragrant dish uses store-cupboard staples red curry paste and coconut milk…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

14 total
  • 2 tbsp of vegetable oil
  • 2 tbsp of toasted sesame oil
  • 6 salad onions, trimmed, halved, then halved again lengthways
  • 2 garlic cloves, crushed
  • 4 tbsp of thai red curry paste
  • 400 ml of light coconut milk
  • 500 ml of vegetable stock
  • 300 g of ready-to-cook udon noodles (we used amoy straight to wok udon thick noodles)
  • 200 g of sugar snap peas, left whole or halved
  • 2 large pak choi (or 4 small), trimmed, leaves separated
  • 4 skinless salmon fillets, cut into bite-sized cubes
  • 1 lime, juiced, plus wedges, to serve
  • 4 tsp of toasted sesame seeds (optional)
  • 1 handful of of coriander leaves (optional)

Method

3 steps

  1. Step 1

    Heat the oils in a large non-stick pan. Fry the salad onions and garlic for 1 min, then add the curry paste and cook for a couple of mins.

  2. Step 2

    Stir in the coconut milk and stock, followed by the noodles, sugar snap peas and pak choi. Add the salmon and simmer for a few mins until lightly poached, turning once. Add a good squeeze of lime juice and season to taste.

  3. Step 3

    Ladle into bowls and scatter over the sesame seeds and coriander leaves, if using. Serve with lime wedges for squeezing over.