This recipe is the perfect armour to have under your belt on days that you know you have no time to cook! This meal can be done from start to finish in 15 mins & is a go to mid week meal for me or a cheat takeaway version meal when I fancy a takeaway but my sensible brain tells me I can cook it quicker than how long it’ll take me to wait! If you forget to soak the noodles the night before don’t worry about it because you can pour over boiling hot water from the kettle let it sit for 1 minute then drain it & voila its ready. You can speed this recipe up even more by buying pre chopped stir fry vegetables as well. I hope you enjoy this recipe don’t forget to follow me @shelinacooks on instagram and tune into my YouTube “Cook with Shelina” for my weekly easy recipe videos.
Thai Style Salmon with Rice Noodles and Ginger
125g rice noodles soaked in cold water overnight
For the coconut curry sauce:-
6 cloves garlic sliced
2inch piece of ginger thinly chopped
3tbsp fish sauce
1heaped tablespoon mild madras curry powder
1 big chilli ( not very hot & optional )
1heaped tablespoon palm sugar (or any brown sugar)
200ml coconut milk
200g salmon fillet with skin on
(you can use any of your choice but here is what i used)
100g edamame beans (frozen)
50g tenderstem broccoli
1 medium carrot sliced
Palm sugar or brown sugar
In a large saucepan or large wok, add the water, coconut milk, garlic, ginger, chilli, fish sauce, curry powder, sugar and salmon and boil on high heat for 3 minutes.
Add in the carrots, edamame beans and broccoli and cook for a further 3 minutes.
Drain the rice noodles and add these to the pan, allowing all the noodles to be covered in the curry coconut sauce, cook for 1 minute.
Remove from heat leave a lid on and allow to sit for a few minutes this will let the salmon rest and the noodles to carry on soaking up all the juices.
Serve immediately with extra palm sugar, chilli, mint, coriander and lime juice according to taste.
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