Teriyaki Salmon Noodles
with scallion and spicy chilli flakes
This heart-healthy pescatarian-friendly recipe is good for you but it's also filled with flavour. The perfectly pan-seared salmon matches amazingly with the tangy teriyaki sauce.
Tags:
Calorie Smart
•Quick
•Optional Spice
•One Pan
•Eat Me First
Allergens:
Fish
•Soya
•Wheat
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
200 grams
Salmon
(Contains Fish)
1 sachet(s)
Teriyaki Sauce
(Contains Soya, Wheat)
300 grams
Udon Noodles
(Contains Wheat)
1 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
1 sachet(s)
Dried Chilli Flakes
2 unit(s)
Carrot
2 unit(s)
Scallion
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2480 kJ
Energy (kcal)593 kcal
Fat18 g
of which saturates3 g
Carbohydrate78 g
of which sugars24 g
Dietary Fiber0 g
Protein30.7 g
Cholesterol0 mg
Salt3.72 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Pan with Lid
Instructions
1
- Trim the carrot and halve lengthways. Slice into ½ cm half-moons (no need to peel).
- Trim and thinly slice the scallion.
- Place a large pan over high heat with a drizzle of oil.
- Once hot, fry the carrot until softened, 5-6 mins. Add a splash of water, cover and simmer, 4-5 mins.
- With 1 min left to cook, add half the scallion and half the chilli flakes (use less if you don't like spice). Remove from pan when cooked.
2
- Give the pan a wipe and return to high heat with a drizzle of oil.
- Lightly season the salmon with a pinch of salt and pepper.
- Once hot, place the fish into the pan skin-side down. Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- Remove from the pan. Cover to keep warm.
3
- Return the pan to medium-high heat with another drizzle of oil.
- Carefully separate the noodles and add them to the pan. Cook until warmed through, 1-2 mins.
- Add the veg, teriyaki sauce, ketjap manis and 50ml water (double for 4p).
- Stir together and cook until warmed through and sticky, 1-2 mins.
- Taste and season with salt and pepper.
4
- Dish up the saucy noodles.
- Top with the fried salmon.
- Garnish with the remaining scallion and chilli flakes.
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