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Green Tea Noodles with Salmon and Red Curry Sauce - South China Seas Trading Co.

Green Tea Noodles with Salmon and Red Curry Sauce



2-1/2 tablespoons Grapeseed Oil (or vegetable oil)

1 Tbsp Thai Red Curry Paste

2 Kaffir-lime leaves

1 Small stick Lemon Grass split

400 ml Can Coconut Milk

½ tbsp Brown Sugar

2-1/2 tbsp Lime Juice

2 tbs Fish Sauce

8 Baby Bok Choy (halved lengthways)

4 pieces (about 125 gr) Salmon, skin removed

200 g Green tea (soba) noodles


  1. Preheat oven to 170 C.
  2. Heat 1 tablespoon of oil in a pan over medium-high heat. Add curry paste and fry for 1 minute, add kaffir lime leaves, lemongrass, coconut milk and brown sugar. Bring to a boil, then reduce heat to low and simmer for 5 minutes. Stir in lime juice and set aside.
  3. In a clean pan, add remaining oil and sear salmon over high heat for 1 minute on each side. Transfer to a baking tray and roast for 5 minutes in the oven.
  4. Bring a pot of water to a boil, add noodles and cook for 3 minutes, add bok choy and cook for 1 minute. Drain and then add the fish sauce. Reheat sauce, pour onto a deep plate, then add noodles, bok choy and salmon.

Recipe by Vanfoodster

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