Thai salmon noodles

Thai salmon noodles with tamarind paste, garlic, ginger, lime, mange tout and baby sweetcorn. Very aromatic and full of exotic flavours. Perfect for quick lunch or dinner. It’s a typical stir – fry, all ingredients, except salmon, need to be fried in a wok or a deep frying pan. Vegetables shouldn’t be too soft, to get the best of this dish, they need to be hot and crunchy. Salmon can be pan fried, but on a separate pan. Serve decorated with fresh coriander and spring onion. Enjoy.

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Recipe tip

Palm sugar can be replaced with brown sugar.

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Thai salmon noodles

Our rating: 51

Serves: 2

Thai salmon noodles


  • 400 g fresh noodles
  • 2 salon fillets (125 g each)
  • 100 g mange tout
  • 100 g baby sweet corn, halved lengthwise
  • 1 red romano pepper, diced
  • 1 tbsp sesame oil
  • 1 tbsp tamarind paste
  • 1 tbsp palm sugar
  • 2 tbsp fresh ginger, grated
  • 2 garlic cloves pressed
  • 6 tbsp dark soy sauce
  • 1 lime, juiced
  • lime wedges, spring onions and fresh coriander to serve


  • Preheat your oven to 180°C (160°C fan assisted).
  • Wash the salmon, pat it dry with a kitchen towel, drizzle with a squeeze of lime juice and season with a pinch of salt.
  • Place it in an ovenproof dish and bake in the oven for 15 - 20 minutes until cooked throughout and golden.
  • Heat the sesame oil in a large frying pan or a wok.
  • Add the ginger and garlic, fry for 2 minutes, until fragrant.
  • Add the pepper and sweetcorn, soy sauce, tamarind paste, palm sugar and lime juice, stir fry for 3 - 4 minutes.
  • Add the noodles and and mange tout, stir fry for 3 - 4 minutes, until noodles are hot.
  • Arrange the noodles and vegetables on a serving plate, place the baked salmon on top.
  • Sprinkle with chopped coriander and spring onions.
  • Serve with lime wedges.


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