Have this this flavour-packed dinner on the table in just 25 minutes. With an instant sweet and tangy flavour from the Panang curry paste, these saucy peanut butter noodles will be a hit with the whole family.
830 calories per serve
2 bunches broccolini, cut into long, thin florets
500g fresh hokkien noodles
60g (1 ⁄4 cup) panang curry paste
60ml (1⁄4 cup) peanut oil
4 skinless salmon fillets
2 French shallots, peeled, thinly sliced
250ml (1 cup) Massel Organic Chicken Liquid Stock
1 tbsp soy sauce
2 tsp fresh lime juice
130g (1⁄2 cup) smooth peanut butter
1 tbsp brown sugar
Toasted sesame seeds, to serve
Sliced green shallot, to serve
Lime cheeks, to serve
Sliced long fresh red chilli, to serve (optional)
3 Method Steps
Step 1Cook the broccolini in a large saucepan of boiling water for 2 minutes or until tender crisp. Use tongs to transfer to a bowl. Remove pan of water from heat. Add noodles(500g fresh hokkien noodles). Set aside for 5 minutes or until softened slightly. Drain. Transfer to the bowl.
Unsure of the quantity needed?
Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!
Step 2Meanwhile, place 2 tbsp curry paste (60g (1 ⁄4 cup) panang curry paste) and 1 tbsp oil in a large bowl. Stir until combined. Add salmon (4 skinless salmon fillets) and toss until coated. Heat 1 tbsp remaining oil in a large frying pan. Add the salmon and cook for 3-4 minutes each side. Transfer to a plate. Cover to keep warm.
Step 3Heat the remaining oil in the pan over medium heat. Add the French shallot (2 French shallots, peeled, thinly sliced) and cook, stirring, for 2-3 minutes or until softened. Add the remaining curry paste and cook, stirring, for 30 seconds or until aromatic. Add the stock (250ml (1 cup) Massel Organic Chicken Liquid Stock), soy sauce (1 tbsp soy sauce), lime juice (2 tsp fresh lime juice), peanut butter (130g (1⁄2 cup) smooth peanut butter) and sugar (1 tbsp brown sugar). Cook, stirring, until the mixture comes to the boil. Add the noodle mixture and toss until well coated. Divide among serving bowls. Top with the salmon. Sprinkle with sesame seeds (Toasted sesame seeds, to serve), green shallot (Sliced green shallot, to serve) and chilli (Sliced long fresh red chilli, to serve (optional)), if using. Serve with lime cheeks (Lime cheeks, to serve).
To make this noodle dish vegetarian, swap the salmon fillets for 600g thickly sliced firm tofu.
Nutrition per Serving