The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Thai-Style Salmon Noodle Bowl
Our omega-3-rich sustainably sourced salmon can take big flavours – and here that means red curry paste and coconut milk. Pair with black bean spaghetti, coriander and toasted coconut chips.
Prep in 10
High protein
1/3 daily fibre
Serving size
Ingredients
- 2 unwaxed lime
- 200g black bean spaghetti (Soya) (organic black bean flour (black soybeans))
- 160g green beans
- 10g toasted coconut chips
- 2 garlic clove
- 25g hot honey (Honey, Chili Extract)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 200ml coconut milk (Coconut, Water)
- 4 tbsp red Thai curry paste (Cereals Containing Gluten) (red chilli, lemongrass, water, garlic, ginger, onions, rapeseed oil, salt, lime juice, lime leaf, cornflour, ground coriander, ground cumin, cayenne pepper)
- 220g baby plum tomatoes
- 2 shallot
- 1 handful of fresh coriander
- 4 salmon fillets (skin off) (Fish)
Nutritional Information
Calories: 632
Protein: 52g
Carbs: 22g
Fat: 35g
Thai-Style Salmon Noodle Bowl
Our omega-3-rich sustainably sourced salmon can take big flavours – and here that means red curry paste and coconut milk. Pair with black bean spaghetti, coriander and toasted coconut chips.
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Cooking Instructions
- Boil a kettle. Finely dice the shallots. Finely dice or crush the garlic. Heat a large saucepan with 1 tsp oil on a medium heat. Cook the shallot and half the tomatoes for 5-7 mins, stirring occasionally, until softened. Add the garlic, fry for another 2 mins, then add the honey. Cook for another 2 mins, until the honey is sticky and caramelised.
- Dissolve the stock cube in a jug with 500ml boiling water. Add the spice paste to the pan, fry for another 2 mins, then add the stock. Simmer for 5 mins to reduce slightly, then add the coconut milk. Season with sea salt and simmer for 8-10 mins, until thickened slightly and creamy.
- Heat a large saucepan filled with salted boiling water on a high heat. Add the black bean spaghetti and boil for 5-6 mins, until cooked, then drain.
- Trim the beans and halve. On a separate board, cut the salmon into 2-3cm cubes. Add the beans, salmon and remaining tomatoes to the broth. Cook for 8-10 mins, then season with sea salt and the juice from 1 lime. Cut the remaining lime into quarters.
- Roughly chop most of the coriander, then stir into the curry. Serve the curry over the spaghetti. Garnish with the coconut chips, lime wedges and remaining coriander.
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