1/1 Photo of Thai Salmon Noodles
The Thai-kick your egg noodles and tinned salmon are crying out for!!
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Units: US | Metric
- 1 head broccoli (seperate the florets and blanch)
- 2 carrots (julienne and blanch)
- 375 g egg noodles (dry weight)
- 1 (418 g) can salmon (reserve the brine)
- 4 tablespoons smooth peanut butter
- 50 g creamed coconut (one sachet)
- 1 tablespoon hot water
- 1 tablespoon fish sauce
- 1 tablespoon dark soy sauce
- 4 garlic cloves, minced
- 1/2 tablespoon red curry paste
- 1 teaspoon fresh gingerroot, minced
- 1/2 lemon, juice of
- 1/2 cup Thai basil (optional) or 1/2 cup cilantro, chopped (optional)
- 1Blanch the cut vegetables. Remove and keep warm.
- 2Make the sauce: combine the peanut butter, the reserved brine, and the 8 ingredients that follow, in a small pan over medium heat (enough heat to melt the peanut butter and creamed coconut). Reduce heat to lowest setting.
- 3Prepare the dried egg noodles according to the instructions on the packet. (I use the leftover vegetable water to cook the egg noodles -- its already hot, and full of vitamins!).
- 4Drain the noodles. Stir in the sauce and the basil or cilantro (aka coriander) (optional). Flake the salmon and fold it into the noodles.
- 5Fold in the vegetables or serve them on the side. Ensure that the meal is warm throughout, and ENJOY!
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Nutritional Facts for Thai Salmon Noodles
Serving Size: 1 (219 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 373.9
- Calories from Fat 117
- Total Fat 13.0 g
- Saturated Fat 5.6 g
- Cholesterol 63.4 mg
- Sodium 426.4 mg
- Total Carbohydrate 43.9 g
- Dietary Fiber 4.5 g
- Sugars 3.8 g
- Protein 22.4 g
The following items or measurements are not included:
red curry paste