Pasta dishes are just always delicious!
Rinse and dry the salmon fillet and cut into bite-sized pieces. Clean and rinse the leek and cut into fine rings. Remove the skin from the onion and cut into fine cubes. Clean the chili pepper, rinse and cut into fine rings.
Clean the lemongrass, remove the outer leaves and the upper, dry half, cut the bright diagonally into fine rings. Remove the peel from the ginger and grate finely.
Heat the oil and sauté the onion, chili rings and ginger. Add the leek and lemongrass, fold in the curry paste and pour in the coconut milk. Season with salt and simmer on low heat for 3 to 4 min. Add the salmon, season the curry with sugar and oyster sauce and cook for another 3 min.
Put the noodles into boiling water, remove the pot from the stove and cook the noodles for 5 minutes. Stir, pour into a sieve and drain. Arrange the noodles in dessert bowls and spread the curry evenly on top.
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