Serves: 4
1 x 418g or 2 x 213g cans red or pink wild Alaska salmon
1 tbsp vegetable oil
1 bunch spring onions, finely sliced
1 yellow pepper, deseeded and thinly sliced
200g (7oz) mangetout, halved
2 x 150g packs ready-to-use noodles
1 tbsp Thai red or green curry paste
200ml carton coconut cream
Salt and freshly ground black pepper
Chopped fresh coriander, to serve
* Drain the salmon, reserving the liquid. Remove the skin and bones, if desired, then break the salmon into large chunks. Set aside
* Heat the vegetable oil in a wok or large frying pan. Stir-fry the spring onions, pepper and mange tout for 3-4 minutes
* Tip in the instant noodles and add the curry paste, coconut cream and reserved salmon liquid. Cook over a low heat, stirring occasionally, for 2-3 minutes
* Add the salmon chunks and stir in gently. Season and serve, scattered with chopped coriander
Cook’s tip: Look for Thai curry paste in the spice section of your supermarket