Salmon Thai Red Curry with Noodles

Steps

1. a full kettle to the boil.
2. Pour boiling water into a medium pot (with a lid) and bring to the boil. Add noodles and stir to separate strands. Cover and turn off heat. Leave for about 8 minutes, until tender. Drain well and return to pot. Drizzle with a little oil to prevent sticking. Set aside, covered, to keep warm.
3. Heat a drizzle of oil in a large fry-pan or wok (with a lid) on medium-high heat. Stir-fry broccoli, carrot and capsicum for 3-5 minutes, until tender. Add to pot with cooked noodles, along with and soy sauce and toss to combine. Cover to keep warm.
4. Return pan to medium heat. Add red curry paste and 2 tablespoons of the coconut milk and cook for 30 seconds, stirring constantly, until fragrant. Add remaining coconut milk, fish sauce and lemon juice. Bring to a simmer then reduce heat to low.
5. Add salmon to pan with Thai red curry sauce, ensuring salmon pieces are fully submerged. Cover with a lid and simmer for 2-3 minutes, until salmon is just cooked through. Season to taste with salt and pepper.
6. divide noodles and vegetable stir-fry between bowls. Top with salmon and spoon over Thai red curry sauce. Sprinkle over mung bean sprouts and serve with a lemon wedge on the side for squeezing.