Salmon Red Curry Noodle Bowl with Fresh Greens
By OcadoLife
Published on 22 May 2022
“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 for a rich, authentically Thai flavour, while the part-cooked packet noodles are a brilliant time-saver. Throw the whole thing together in less than half an hour.Time and servings
20 minsTotal time
4Servings
10 minsPrep time
10 minsCooking time
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)
Method
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.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.Step 3
Ladle into bowls and scatter over the sesame seeds and coriander leaves, if using. Serve with lime wedges for squeezing over.