It was back in the days of level 4 lockdown that this recipe for Spicy Salmon Noodles crossed my path. I saved it, made it a week or so later, made it again, “whatsapped” the recipe to a few friends with the words “you have to make this” and made it a few times more. It has taken a few months more but it has finally made to heinstirred.
The recipe comes from Jack Monroe’s column in The Guardian, the particular column was dedicated to thrifty recipes with tinned fish. Granted a tin of salmon is not the most thrifty but definitely cheaper than fresh and it works well in this recipe. You could replace the tinned salmon with tinned tuna for a more cost-effective recipe. Or any other tinned fish you prefer.
The recipe is easy and quick to make and is a great base recipe to change the flavours as you please. The curry paste can be any type you like. Red, yellow, Thai or Indian, whichever takes your fancy. A Thai green curry paste will be as good or if you want it a bit milder and closer to home, use a Cape Malay curry mix. I am sure a spicy mix like harissa paste from Tunisia could be fantastic. Serve some dried chili flakes on the side for those who need an extra bit of fire.
The original recipe called for frozen peas. I had some frozen edamame beans and used them in place of the peas. I then added some pak choi to wilt towards the end. Add broccolini florets (save the stems for a salad) to load up on healthy greens.
I hope you enjoy this recipe for Spicy Salmon Noodles and that it will become a firm favourite. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed.
Spicy Salmon Noodles
- 120 g dried medium egg noodles
- vegetable oil for frying
- 1 large onion peeled and sliced
- 1 tbsp fresh root ginger peeled and grated
- 3 garlic cloves peeled and mashed
- 400 ml full-fat coconut milk
- 1 vegetable stock cube or 25g liquid stock
- 1 tbsp curry paste red, yellow or green, more to taste
- 1 tsp fish sauce
- chilli flakes to taste
- 5 baby pak choi
- 1 x 170g tin salmon
- 70 g frozen peas or edamame beans
- 1 dash lime or lemon juice
- Place the noodles in boiling water and set aside
- Fry the onion in a large heavy-based saucepan for a few minutes over a medium heat
- Add the ginger and garlic and fry for another 5 minutes or so
- Add the curry paste and stock and cook for 5 minutes
- Add the coconut milk, fish sauce and chili flakes and bring to a simmer
- Drain the noodles and add the coconut milk with the pak choi
- Let it simmer until the pak choi has wilted
- Add the salmon with the liquid from the tin and the peas or beans and stir gently to combine
- Place a lid on the saucepan, turn off the heat and let is stand for 5 minutes or so to let the peas cook and the sauce thicken
- Add the lemon juice and more fish sauce and chili flakes to taste