Green tea noodles with salmon and red curry sauce

Green tea noodles with salmon and red curry sauce

(7) Rate it

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Mouth-watering Asian flavours spring to life in this super-healthy and easy salmon and noodle dish.

Featured in
Noodle recipes, Main recipes


  • 21/2 tablespoons vegetable oil
  • 1 tablespoon Thai red curry paste
  • 2 kaffir lime leaves*
  • 1 small stick lemon grass, split
  • 400ml coconut milk
  • 1/2 tablespoon brown sugar
  • 21/2 tablespoons lime juice
  • 4 (about 125g each) salmon, skin removed
  • 200g green tea (soba) noodles*
  • 8 baby bok choy, halved lengthways
  • 40ml (2 tablespoons) fish sauce


  • Step 1
    Preheat oven to 170°C. Heat 1 tablespoon of oil in a pan over medium-high heat. Add curry paste and fry for 1 minute. Add lime leaves, lemon grass, coconut milk and sugar. Bring to the boil, then reduce heat to low. and simmer for 5 minutes. Stir in lime juice. Set aside.
  • Step 2
    In a clean pan, add remaining oil and seal salmon over high heat for 1 minute each side. Transfer to a baking tray. Roast for 5 minutes.
  • Step 3
    Bring a pan of water to the boil, add noodles and cook for 3 minutes, add bok choy and cook for 1 minute. Drain and refresh. Add fish sauce. Reheat sauce, pour onto plates. Add noodles, bok choy and salmon.

  • Low carb
  • Low sugar
  • Lower gi


  • 4011 kj


  • 80g

    Fat Total

  • 24g

    Saturated Fat

  • 8g


  • 40g


  • 81mg


  • 1333.95mg


  • 6g

    Carbs (sugar)

  • 18g

    Carbs (total)

All nutrition values are per serve


* Kaffir-lime leaves are from greengrocers. Green tea noodles are from Asian supermarkets, substitute with wholemeal spaghetti.

  • Author: Valli Little
  • Image credit: Petrina Tinslay
  • Publication:



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