Salmon Curry with Rice Noodles

The noodle is a type of staple food made from some type of unleavened dough which is rolled flat and cut into one of a variety of shapes. While long thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, shells, folded over, or cut into other shapes.

Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added, but are often pan fried or deep fried. Noodles can be refrigerated for short-term storage, or dried and stored for future use.

In English usage, the word "noodle" is an inclusive term that denotes texture and culinary use, and to a lesser extent, shape, as many people may associate it with the more common string varieties, such as spaghetti or ramen. Material composition or geocultural origin must usually be specified. However, the actual word derives from the German Nudel.

Wheat noodles in Japan (udon) were adapted from a Chinese recipe by a Buddhist monk as early as the 9th century. Reshteh noodles were eaten by the people of Persia by the 13th century. Innovations continued, as for example, noodles made from kudzu (naengmyeon) were developed in the Joseon Dynasty of Korea (1392–1897). Ramen noodles, based on Chinese noodles, became popular in Japan by 1900.

Thankyou Wiki for all the information .

I love  Wagamama Cook books and I have two of their books.And I have tried recipes from both their books and each time it is delicious, light and so good.

So this salmon dish is from their book Wagamamma Way with Noodles.

You can see how much I like their book as I have made their Chillie Beef Ramen , then have tried thier famous Chicken Ramen and there are lots of dishes i have tried from the book which I have not posted here.
You can double up triple up the recipe according to how many ppl you are cooking for and that is what i do.



Serve 2

1 tbsp vegetable oil

2 tbsp finley chopped shallots

2 tsp red curry paste

125 ml coconut milk

1 tsp muscavado sugar

2 tsp of fish sauce

Zest and juice of 1 lime

2 skinless salmon fillets each weighing aobut 100 gm

Small handfull of thai basil ( I didn't have so I used italian basil)

small hand full of mint leaves ( I used less mint)

100 gm of rice noodles

Heat a saute pan, large enough to accomodate the salmon over a ledium heat.

Add the oil and shallots and cook untill soft without colouring for 2 minutes.

Add the red curry paste and continius to cook for 2 minutes, stirring constanly.

Add the coconut milk, sugar, fish sauce and the lime zest and juice.

Bring to the boil, reduce to a gentle simmer for 5 minutes and adjust the seasoning.

Ease the salmon fillets into the sauce and gentley poach untill the fish is cooked. Almost 8 to 10 minutes depending on the size of your fish.

Add the basil and mint.

While the salmon was busy cooking , cook the noodles according to the instruction of the packet and drain and when salmon is finished cooking, drain and gentley stir the noodles onto the pot.

Serve with the lime wedges on the side.