Ingredients
1 tsp sesame oil
1 garlic clove, chopped
½ stick lemongrass, outer leaves discarded, finely chopped
300ml/10½fl oz hot vegetable stock
100g/3½oz salmon fillet, cubed
55g/2oz ready-made thin rice noodles, cooked according to packet instructions
2 lime wedges
Method
1. Heat the sesame oil in a wok over a low heat. Add the garlic and lemongrass and fry for 3-5 minutes.
2. Add the vegetable stock and salmon pieces. Bring to the boil, then reduce the heat to simmer gently for 5-10 minutes, or until the salmon is cooked.
3. Add the noodles and stir well.
4. To serve, pour the broth into a bowl and add the lime wedges.
