Salmon Coconut Curry with Noodles

The egg noodles in a pot of boiling salted water according to package directions until al dente. Drain in a colander, rinse with cold water and drain again.

Rinse salmon fillets, pat dry, cut into bite-size pieces and season with salt and pepper.

Peel onion and garlic and cut into very small cubes.

Rinse chile pepper, cut in half lengthwise and remove seeds. Finely dice one half of chile pepper and cut other half lengthwise into thin strips.

In a wok (or large pan), heat 1 tablespoon sesame oil and fry fish on all sides for 2 minutes. Remove from the wok, cover and keep warm. Heat remaining sesame oil and fry onion, chile pepper cubes and garlic briefly, add chili powder, curry, sugar, coconut milk, lime juice, lime zest, lime leaves and wine, mix and let simmer for about 1 minute. Mix cornstarch in a small bowl with a little water until smooth, stir into the sauce, boil and let thicken.