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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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The Thai-kick your egg noodles and tinned salmon are crying out for!! Ingredients:
1 head broccoli (seperate the florets and blanch) |
2 carrots (julienne and blanch) |
375 g egg noodles (dry weight) |
1 (418 g) can salmon (reserve the brine) |
4 tablespoons smooth peanut butter |
50 g creamed coconut (one sachet) |
1 tablespoon hot water |
1 tablespoon fish sauce |
1 tablespoon dark soy sauce |
4 garlic cloves, minced |
1/2 tablespoon red curry paste |
1 teaspoon fresh gingerroot, minced |
1/2 lemon, juice of |
1/2 cup thai basil (optional) or 1/2 cup cilantro, chopped (optional) |
Directions:
1. Blanch the cut vegetables. Remove and keep warm.
2. Make the sauce: combine the peanut butter, the reserved brine, and the 8 ingredients that follow, in a small pan over medium heat (enough heat to melt the peanut butter and creamed coconut). Reduce heat to lowest setting.
3. Prepare the dried egg noodles according to the instructions on the packet. (I use the leftover vegetable water to cook the egg noodles - its already hot, and full of vitamins!).
4. Drain the noodles. Stir in the sauce and the basil or cilantro (aka coriander) (optional). Flake the salmon and fold it into the noodles.
5. Fold in the vegetables or serve them on the side. Ensure that the meal is warm throughout, and ENJOY!
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