Thai Salmon And Rice Noodles Stir-Fry
- Prep time:
- 5
- Cook time:
- 10
- Serves:
- 2
1 tbsp brown sugar
1 tbsp tamarind paste
2 tbsps thai fish sauce
2 tbsps lemon juice
2 tbsp rice vinegar
1 packet rice noodles
1 tbsp sesame oil
1 tbsp grated fresh ginger
1 red chili, chopped
2-3 celery stalks, cut into pieces
1 pak choi, roughly chopped
1 cup green leafy vegetables, roughly chopped
1 fillet of cooked salmon (flaked)
bunch of fresh coriander, roughly chopped
1 tbsp tamarind paste
2 tbsps thai fish sauce
2 tbsps lemon juice
2 tbsp rice vinegar
1 packet rice noodles
1 tbsp sesame oil
1 tbsp grated fresh ginger
1 red chili, chopped
2-3 celery stalks, cut into pieces
1 pak choi, roughly chopped
1 cup green leafy vegetables, roughly chopped
1 fillet of cooked salmon (flaked)
bunch of fresh coriander, roughly chopped
Place the sugar, tamarind, fish sauce, lemon juice and rice vinegar in a small saucepan then simmer until dissolved.
Soak rice noodles in a bowl of warm water for 10 minutes, then drain well and set aside.
Heat the oil in a wok or frying pan, add the ginger and chilli and stir-fry for 2 minutes. Add the celery and pak choy and cook for 2-3 minutes.
Add the noodles, sauce, leafy vege and coriander and stir-fry for 1-2 minutes then add the flaked salmon and gently combine.
Serve and enjoy!!!
Soak rice noodles in a bowl of warm water for 10 minutes, then drain well and set aside.
Heat the oil in a wok or frying pan, add the ginger and chilli and stir-fry for 2 minutes. Add the celery and pak choy and cook for 2-3 minutes.
Add the noodles, sauce, leafy vege and coriander and stir-fry for 1-2 minutes then add the flaked salmon and gently combine.
Serve and enjoy!!!
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