This fast, fragrant and filling dish is just what you need after a hard day at work
Prep:10 mins Cook:20 mins
Nutrition per serving
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
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.
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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