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- Salmon Red Curry Noodle Bowl with Fresh Greens
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Search results for 2 tbsp of toasted sesame oil
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Search results for 6 salad onions, trimmed, halved, then halved again lengthways
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Search results for 4 tbsp of thai red curry paste
- 190gOrdinarily £13.16 per kilo(£13.16 per kilo)Price£2.50
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Search results for 400 ml of light coconut milk
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Search results for 500 ml of vegetable stock
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Search results for 300 g of ready-to-cook udon noodles (we used amoy straight to wok udon thick noodles)
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Search results for 200 g of sugar snap peas, left whole or halved
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Search results for 1 lime, juiced, plus wedges, to serve
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Ingredients
- 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)