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| 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
Directions:
- 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.
- 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.
- 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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