200g rice noodles
1 tsp olive oil
2-3 tsp Thai red curry paste
2 spring onions, chopped green ends only
1 sweet potato, cubed
200ml vegetable or chicken stock
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, and stock, 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.
Recipe from Good Food magazine