Quick and spicy salmon noodles

Serves 1-2

• 100g onion
• 1 tbsp fresh root ginger
• 1 clove garlic
• 400g full-fat coconut milk
• 1 stock cube
• 1 tbsp curry powder
• 1 pinch chilli
• 0 Black pepper
• 1 170 g tin salmon
• 100g dried noodles
• 70g frozen peas
• 1 dash lime
• 0 Fish crumble

Step 1
Put the onion in a large, heavy-based saucepan, add the ginger and garlic, and pour over the coconut milk.

Step 2
Crumble in the stock cube, then add the curry powder, chilli and pepper.

Step 3
Bring to a boil, then reduce to a simmer.

Step 4
Drain the salmon and tip into the saucepan (or stir in the salmon paste, if that’s what you’re using).

Step 5
Stir well to combine, then cover and cook on a vigorous simmer for four minutes.

Step 6
Add the noodles and the peas (or edamame), replace the lid and continue to cook for six minutes at a slightly less vigorous simmer.

Step 7
Turn off the heat and leave to stand for a few minutes, for the sauce to thicken as it cools and the noodles continue to cook in the residual steam.

Step 8
Serve with a dash of lemon or lime juice and extra black pepper, to taste.