Preparation : 10 min. Cooking time : 20 min.

4

Ingredients

• 4 salmon fillets skinned

For the sauce

• 1 tbsp sunflower oil
• 1 green chilli - deseeded and finely chopped
• 6 spring onions - topped, tailed and finely sliced
• 125ml (4 fl oz) Alpro soya alternative to milk
• 50g (2oz) coconut cream block
• Seasoning
• 4 tbsp fresh coriander - chopped
• 1 lime rind and juice
• 250g (9oz) Rice Noodles
• 2 medium carrots - scraped and cut into batons
• 115g (4 oz) mange tout - sliced into strips

Preparation

Heat the oil in a pan and add the chilli and spring onions, cook for 2 minutes, add the Alpro soya alternative to milk and coconut block, stir to disssolve the cocunut and simmer for 2 - 3 minutes, remove from the heat. 
Place the salmon in a microwaveable dish, add the lime rind and juice, cover and cook on medium heat for approximately 4 -5 minutes until the salmon is cooked, allow to stand for 1 minute. 
Place the carrot and mange tour ina microwaveable dish, add 2 tbsp water, cover and cook on high for 4 minutes. 
Meanwhile place the rice noodles in a large bowl and cover with boiling water, allow to stand for 3 minutes, tossing occasionally to separate. Drain. 
Return the sauce to the heat and add any salmon juice and 3 tablespoons of the chopped coriander, return to the boil and stir.  Serve by assembling the dish; noodles, topped with carrot and mange tout, followed by the salmon and a sprinkle of the remaining coriander.  Serve the sauce separately.

Extra information

This is a very simple thai dish.  The rice noodles are light and quick to prepare, but take not to leave in the boiling water too long otherwise they overcook

1 portion provides:

• Energy 428 Kcal
• Fat 16.7g, of which saturated fat 8.4g
• Carbohydrate 23.6g, of which sugars 6.1g