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Salmon and peanut butter noodles

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

Allergens: Recipe may contain gluten, wheat, tree nut, sulphites and groundnut.

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15 Ingredients


  • 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 1

    Cook 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

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    (500g fresh hokkien noodles). Set aside for 5 minutes or until softened slightly. Drain. Transfer to the bowl.


  • Step 2

    Meanwhile, 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 3

    Heat 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).
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Recipe Notes

To make this noodle dish vegetarian, swap the salmon fillets for 600g thickly sliced firm tofu.

Image by Michelle Southan & Tracy Rutherford And Guy Bailey

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