Air Fryer Salmon Noodles

This Thai curry-inspired salmon noodle soup will help you save on time, energy and washing up, as everything cooks together in one basket of the air fryer. So this simple recipe is inspired by a ramen dish that we love in our house. The salmon cooks beautifully in the sauce and the noodles soak up all of those delicious Thai flavours! Making this a balanced comforting fake away meal that is so much cheaper than a take away and even quicker.

So you can find this air fryer salmon noodles recipe on page 123 of The Ultimate Air Fryer Cookbook: One Basket Meals. This is a light yet filling dish that combines tender fresh salmon, crispy pak choi and flavourful noodles in a quick and easy recipe. Ready in less than 30 minutes, this dish is perfect for a mid week dinner. The recipe is packed full of Asian inspired flavours with zest and spice. Such a healthy and delicious meal that is sure to please all of your family and friends at any time of the year.

PREP 10 minutes excluding marinating time

COOK 20 minutes

SERVES 4 people

KIT you will need an air fryer

Ingredients for air fryer salmon noodles

4 salmon fillets (fresh not frozen)

Olive or vegetable oil spray

550ml of hot fish stock

3 to 4 tablespoons of red Thai curry paste, or to taste

A thumb-sized piece of fresh ginger, peeled and grated

2 stalks of fresh lemongrass, crushed

A 400ml tin of coconut milk

4 small pak choi, halved

A 275g bag of fresh rice noodles

To serve:

A handful of fresh coriander

1 red chilli, deseeded and finely sliced

Method

First remove the crisper plate from the air fryer drawer and set it to 190C. Then place the salmon fillets directly into the basket, spray them with a little olive oil and cook for 8 to 10 minutes or until they are almost cooked through.

While the fish is cooking, prepare your fish stock. Once the salmon is cooked, add the curry paste, hot fish stock, grated ginger, lemongrass stalks, coconut milk and pak choi to the air fryer drawer. Cook for a further 5 minutes, stirring a few more times during the cooking and making sure that the pak choi leaves stay submerged in the liquid.

Then add your fresh rice noodles, stir well again, and cook for a further five minutes. Stirring halfway through cooking, until everything in your soup is piping hot. Then don’t forget to remove the lemongrass stalks from the soup before serving.

Finally serve the salmon noodle soup sprinkled with fresh coriander and red chilli slices.

Watch the recipe video on my YouTube channel.