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Weekdays 9am

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

Serves 4

Ingredients

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


Method

   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.

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Weekdays 9am