Green tea noodles with salmon and red curry sauce

title="Green tea noodles with salmon and red curry sauce"
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(7) Rate it

• 0:10 Prep


• 0:20 Cook


• 
  4 Servings


• Capable cooks

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

Featured in
Noodle recipes, Main recipes

Ingredients

• 21/2 tablespoons vegetable oil


• 1 tablespoon Thai red curry paste


• 2 kaffir lime leaves*


• 1 small stick lemon grass, split


• 400ml coconut milk


• 1/2 tablespoon brown sugar


• 21/2 tablespoons lime juice


• 4 (about 125g each) salmon, skin removed


• 200g green tea (soba) noodles*


• 8 baby bok choy, halved lengthways


• 40ml (2 tablespoons) fish sauce

Method

• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  

• Low carb


• Low sugar


• Lower gi

Nutrition

• 4011 kj

  Energy




• 80g

  Fat Total




• 24g

  Saturated Fat




• 8g

  Fibre




• 40g

  Protein




• 81mg

  Cholesterol




• 1333.95mg

  Sodium




• 6g

  Carbs (sugar)




• 18g

  Carbs (total)

All nutrition values are per serve

Notes

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

• Author: Valli Little


• Image credit: Petrina Tinslay


• Publication: Taste.com.au

Source: taste.com.au