Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1tablespoons fish sauce
- 300grams boneless salmon fillets, cut into 2cm pieces
- 1 cup bean shoots, trimmed
- 1 red chilli, sliced (optional, to serve)
- 1/4 cup mint leaves
- 1 bunch baby bok choy, shredded
- 5milliliter virgin olive oil spray
- 1 lime, juiced
- 1/4 cup coriander leaves
- 4 cup fish stock (chicken or vegetable stock)
- 150grams dried rice stick noodles
- 1/3 cup laksa paste (see basic laksa paste recipe)
- 1/4 cup coconut milk powder
Nutrition per serving
1620kJ / 388Cal
1620 Kilojoules or 388 Calories
19% of daily energy intake*
Protein
7.6grams
Fat
4.9grams
Carbs
36.5grams
Sugars
3.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Cook noodles following packet directions. Drain. Divide among 4 large serving bowls.
Step 2 of 5
Heat a small frying pan over high heat. Lightly spray with oil. Cook salmon, turning, for 1-2 minutes or until cooked through. Transfer to a plate.
Step 3 of 5
Heat a large saucepan over medium heat. Add paste and stir for 1 minute or until fragrant. Add stock and bring to the boil. Reduce heat and simmer for 5 minutes. Add fish sauce and bok choy and cook for 1-2 minutes or until bok choy wilts.
Step 4 of 5
Place milk powder in a small bowl. Add 1/3 cup of cooking liquid from pan and stir until smooth. Add to pan with salmon and lime juice, stir and heat through. Ladle over noodles.
Step 5 of 5
Serve topped with bean shoots, herbs and chilli.
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