Thai Salmon Noodles

Serves 2-3

A Guest Recipe from BBC Good Food - quick and easy!

Fresh taste enhanced by lime - caution - do not overcook this dish as both the noodles and sweet potato go to mush very quickly.   The sugar snap peas should have only a maximum of 3 minutes cooking as well in order to retain the sweet crunchiness.

Ingredients

200g egg or rice noodles, cooked accordingly to manufacturer's instructions

1 teaspoon olive oil

2 teaspoons of Thai red curry paste (Caution - this is really quite hot and spicy!!)

One bunch of spring onions, washed and cut diagonally

1 sweet potato, peeled and cut into one inch chunks

One 400ml can coconut milk

2 skinless salmon fillets, cut into small chunks

200g pack of sugar snap peas

One small bunch of fresh coriander, roughly chopped

One lime cut into wedges

AND THIS IS WHAT YOU DO.....

1. Cook the noodles accordingly to manufacturer's instruction, rinse and drain and set aside.
   
   
2. Heat the oil in a wok or deep frying pan and add the curry paste to quickly dissolve.
   
   
3. Add the spring onions, sweet potato, coconut milk, bring to the boil and simmer for five minutes until the potato is tender.
   
   
4. Add the salmon pieces together with the sugar snap peas and cook for two minutes, then stir in the chopped coriander.
   
   
5. Divide between bowls and serve immediately with wedges of lime.