Sweet Soy Salmon Noodles

Name: Sweet Soy Salmon Noodles with pan-fried bell pepper and coriander garnish
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 2 sachet(s) Sweet Chilli Sauce; 1 sachet(s) Soy Sauce; 150 grams Egg Noodles; 200 grams Salmon; 1 unit(s) Bell Pepper; 1 unit(s) Onion; 5 grams Coriander; to taste Oil; to taste Salt; to taste Pepper; to taste Water

with pan-fried bell pepper and coriander garnish

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Heart-healthy fish means this recipe is lower in calories, but it's also packed with protein and healthy fats. The slightly spicy sweet soy marinade is the standout element in this dish.

Tags:

Calorie Smart

•Quick

•Eat Me First

Allergens:

Soya

•Wheat

•Egg

•Fish

The quantities provided above are averages only.

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

2 sachet(s)

Sweet Chilli Sauce

1 sachet(s)

Soy Sauce

(Contains: Soya, Wheat)

150 grams

Egg Noodles

(Contains: Egg, Wheat)

200 grams

Salmon

(Contains: Fish)

1 unit(s)

Bell Pepper

1 unit(s)

Onion

5 grams

Coriander

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kcal)585 kcal

Energy (kJ)2449 kJ

Fat18.5 g

of which saturates2.8 g

Carbohydrate71.7 g

of which sugars14.8 g

Dietary Fiber0 g

Protein34.1 g

Cholesterol0 mg

Salt2.48 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

•Sieve

Cooking Steps

PDF

Boil a large pot of salted water for the egg noodles.
When the water is boiling, add the noodles and cook until softened, 4-6 mins.
Drain in a sieve then return to the pot, off the heat.
Drizzle with oil and toss to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

Meanwhile, roughly chop the coriander (stalks and all).
Halve, peel and thinly slice the onion.
Halve the pepper and discard the core and seeds. Slice into thin strips.

Place a pan over high heat with a drizzle of oil.
Lightly season the salmon with 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 and cover to keep warm.

TIP: Give the pan a quick wipe if you like, you'll be using it again!

Return the pan to medium-high heat with a drizzle of oil.
Once hot, fry the onion and pepper until softened, 4-5 mins.
Season with salt and pepper.

Once the veg has softened, add the sweet chilli sauce, soy sauce and 50ml water (double for 4p) to the pan.
Stir together and cook until warmed through and sticky, 1-2 mins. Loosen the sauce with a splash of water if necessary.
Taste and season with salt and pepper.
Add the noodles to the pan and carefully toss to coat in the sauce.

Divide the noodles and veg between bowls.
Top with the charred salmon, drizzling over any marinade that remains in the pan.
Garnish with a sprinkling of chopped coriander.