Ingredients

1 x 418 g or 2 x 213 g cans red or pink wild 
   Alaska salmon
1 bunch spring onions, finely sliced
1 yellow pepper, thinly sliced
200 g (7oz) mange tout, halved
2 x 150 g packs ready-to-use noodles 
1 tbsp Thai red or green curry paste
1 x 200 ml carton coconut cream
1 small handful coriander, chopped

Drain salmon, reserving liquid. Remove skin and bones and break into large chunks. Set aside. Heat 1 tbsp oil in a wok or large frying pan and stir-fry spring onions, pepper and mange tout for 3-4 minutes. 

Tip in noodles and add curry paste, coconut cream and reserved salmon liquid. Cook over a low heat, stirring occasionally, for 2-3 minutes. Add salmon chunks and stir in gently. Season with salt and pepper and scatter over coriander.

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