It's so easy to whack some noodles on, but with just a little effort you can turn that plain base into something worthy of being on a Thai menu. James Tanner shows us how.
300g x skinless, boneless salmon fillet
200g x egg noodles
1 x head pac choi
Zest and juice 1 large orange
3 tbsp soy sauce
1/2 tbsp fish sauce
1 chopped red chilli
2 clove sliced garlic
Approx. 200ml water
2 sliced spring onions
1 tbsp chopped coriander
1 tsp sesame oil
1 tsp toasted sesame seeds
Coriander leaf for garnish
Slice the salmon fillet into 4 equal slices lengthways and set aside. Bring a pan of water to the simmer ready to cook noodles.
Next take a large frying pan and add a splash of oil ,sauté the sliced garlic , orange zest and chilli for 30 seconds then add the soy, orange juice, fish sauce and water bring to a simmer.
Drop the noodles into the water pan to cook for 3 minutes so just tender. In the final minute of cooking add the pac choi pieces to the noodle pan to wilt.
Take the salmon slices and gently poach in the soy liquor pan for 1 minute then carefully turn. Scatter over the sliced spring onions and chopped coriander and continue to poach for a further minute.
To assemble drain the noodles and pac choi and drizzle with sesame oil, toss together and arrange in serving bowls. Take the salmon slices and present on top of noodles then spoon over the soy pan juices and sprinkle over sesame seeds and scatter over the coriander before serving.