Green Tea Noodles with Salmon and Red Curry Sauce

Green Tea Noodles with Salmon and Red Curry Sauce

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

Ingredients (serves 4):
  • 21/2 tbs vegetable oil
  • 1 tbs Thai red curry paste
  • 2 kaffir-lime leaves*
  • 1 small stick lemon grass, split
  • 400ml coconut milk
  • 1/2 tbs brown sugar
  • 21/2 tbs lime juice
  • 4 (about 125g each) salmon, skin removed
  • 200g green tea (soba) noodles*
  • 8 baby bok choy, halved lengthways
  • 40ml (2 tbs) fish sauce

  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.
Pasta Tip:

* Kaffir-lime leaves are from greengrocers. Green tea noodles are from Asian supermarkets, substitute with wholemeal spaghetti.

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