Thai salmon noodles

• egg or rice noodles↗200g g
• olive oil↗1 tsp tsp
• Thai red curry paste tsp
• spring onions↗2

  chopped

• sweet potato↗1

  cubed

• vegetable or chicken stock200ml ml
• skimmed milk↗100ml ml
• skinless salmon fillets↗2

  cut in half and then into fine strips

• ½ small bunch coriander

  roughly chopped

Step-by-step instructions

1. 1

   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, stock and milk, 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.

2. 2

   Divide the noodles between 4 bowls and spoon over the salmon and sauce. Sprinkle over the remaining coriander and spring onions.