Thai Salmon Noodles
![photo by DoubletheGarlic](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/47/68/24/picr3OfkL.jpg)
photo by DoubletheGarlic
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/40946808/QuYQFG8SSa2Zj2kxiLeh_1DA49154-C0AD-4264-BCA3-8D00E66B64AC.jpeg)
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 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)
directions
- Blanch the cut vegetables. Remove and keep warm.
- Make 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.
- Prepare 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!).
- Drain the noodles. Stir in the sauce and the basil or cilantro (aka coriander) (optional). Flake the salmon and fold it into the noodles.
- Fold in the vegetables or serve them on the side. Ensure that the meal is warm throughout, and ENJOY!
Questions & Replies
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/drink.png)
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!