3 tbs of good quality thai chilli dipping sauce (or to taste)
2 spring onions finely sliced
3 medium sized mushrooms finely sliced
1/2 tbs fresh parsley, finely chopped
1/2 tbs fresh basil, finely chopped
Ground black pepper to taste
2 packs of straight to wok noodles
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Method Prep:2min › Cook:20min › Ready in:22min
Mix the chilli sauce and the coconut milk together and add to a large pan or wok, heat untill it starts to boil and then turn the heat down to a simmer. Add the salmon fillets and black pepper to taste.
Simmer gently for 10 mins, splashing the coconut milk gently over the fillets, then add the mushrooms and spring onions, simmer for a further 10 mins or untill the salmon is cooked through.
Remove the salmon from the pan using a slotted spoon and set aside, cover with tin foil to keep warm.
Add the noodles to the pan and turn up the heat stir fry according to pack instructions, add the herbs an stir through.
Divide the noodles between two plates and top with the salmon fillets.