Jack Monroe's simple salmon noodles
As the cost of living rises, Jack Monroe shows us how to make a fab salmon noodle dish that’s as tasty as it is cheap - costing only 89p per head!
Salmon and ginger noodles
200g onion, peeled and sliced (or frozen sliced onions)
2 tbsp fresh root ginger, grated
2 garlic clove, peeled and grated
800ml full-fat coconut milk2 stock cube2 tbsp curry powder2 pinches chilli powder, to taste
Black pepper, to taste
2 x 75g jars of salmon paste
200g dried noodles
140g frozen peas
A dash of lemon or lime juice
1. Put the onion in a large, heavy-based saucepan, add the ginger and garlic, and pour over the coconut milk.
2. Crumble in the stock cube, then add the curry powder, chilli and pepper.
3. Bring to a boil, then reduce to a simmer. Stir in the salmon paste to combine, then cover and cook on a vigorous simmer for four minutes.
4. Add the noodles and the peas, replace the lid and continue to cook for 6 minutes at a slightly less vigorous simmer. Turn off the heat and leave to stand for a few minutes for the sauce to thicken as it cools and for the noodles continue to cook in the residual steam. Serve with a dash of lemon or lime juice and extra black pepper, to taste.