Thai Salmon with Rice Noodles

This is a very simple Thai dish, rice noodles are lovely to use and very light and easy to digest, take care not to leave in the boiling water too long otherwise they over cook.

Ingredients
Sauce
1 tbsp sunflower oil
1 green chilli - deseeded and finely chopped
6 spring onions - topped, tailed and finely sliced
125ml (4 fl oz) Alpro Light soya Dairy free alternative to milk

4 salmon fillets skinned
1 lime rind and juice
2 medium carrots - scraped and cut into batons
115g (4 oz) Mange Tout - sliced into strips
250g (9oz) Rice Noodles
4 tbsp fresh coriander - chopped
seasoning

1. Heat the oil in a pan and add the chilli and spring onions, cook for 2 minutes, add the soya milk and simmer for 2 - 3 minutes remove from the heat.
2. Place the salmon in a microwaveable dish, add the lime rind and juice, cover and cook on medium heat for approximately 4 -5 minutes until the salmon is cooked, allow to stand for 1 minute.
3. Place the carrot and mange tout in a microwaveable dish add 2 tbsp water, cover and cook on high for 4 minutes.
4. Meanwhile place the rice noodles in a large bowl and cover with boiling water allow to stand for 3 minutes, tossing occasionally to separate. Drain.
5. Return the sauce to the heat and add any salmon juices and 3 tablespoons of the chopped coriander, return to the boil and stir.
6. Serve by assembling the dish; noodles, topped with carrot and mange tout, followed by the salmon and a sprinkle of the remaining coriander. Serve the sauce separately.

Serves 4

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