Thai salmon noodles

This fast, fragrant and filling dish is just what you need after a hard day at work

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 391
  • fat 13g
  • saturates 2g
  • carbs 49g
  • sugars 6g
  • fibre 3g
  • protein 22g
  • salt 0.65g


  • 200g egg or rice noodles
  • 1 tsp olive oil
  • 2-3 tsp Thai red curry paste
  • 2 spring onions, chopped
  • 1 sweet potato, cubed
  • 200ml vegetable or chicken stock
  • 100ml skimmed milk
  • 2 skinless salmon fillets, cut in half and then into fine strips
  • ½ small bunch coriander, roughly chopped


  1. Cook the noodles following the pack instructions, rinse and drain. Heat the oil in a deep saucepan and fry the curry paste for 1 min until fragrant. Add the spring onions, reserving 1 tbsp, the sweet potato, stock and milk, bring quickly to the boil and simmer for 5 mins until the potato is tender. Add the salmon pieces and cook for 2 mins, then stir in half the coriander.

  2. Divide the noodles between 4 bowls and spoon over the salmon and sauce. Sprinkle over the remaining coriander and spring onions.

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