Teriyaki Double Salmon Noodles
with coriander and chilli flake garnishCalories
:
818 kcalProtein
:
51.5g proteinTotal
:
20 minutesDifficulty
:
EasyQuick
Allergens:
- Fish
- Soya
- Cereals containing gluten
- Wheat
- May contain traces of allergens
- Soya
This 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.
Ingredients
Serving amount
400 grams
Salmon Fillet
(Contains: Fish)
1 sachet(s)
Teriyaki Sauce
(Contains: Soya May be present: Soya)
1 sachet(s)
Ketjap Manis
(Contains: Cereals containing gluten, Soya, Wheat)
1 sachet(s)
Dried Chilli Flakes
2 unit(s)
Carrot
150 grams
Green Beans
1 sachet(s)
Thai Style Spice Mix
5 grams
Coriander
300 grams
Udon Noodles
(Contains: Wheat)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3422 kJ
Energy (kcal)818 kcal
Fat34.3 g
of which saturates8.6 g
Carbohydrate77.3 g
of which sugars28.5 g
Dietary Fiber9.1 g
Protein51.5 g
Cholesterol160 mg
Salt3.8 g
Potassium215.3 mg
Calcium66.5 mg
Iron1.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Sieve
•Pan with Lid
Cooking Steps
1
- Boil a large pot of salted water for the udon noodles.
- Add the noodles and cook until warmed through, 1-2 mins.
- Once cooked, drain in a colander and pop back in the pot.
- Drizzle with oil and stir through to stop them sticking together.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, trim the green beans.
- Trim the carrot and halve lengthways. Slice into ½ cm semi-circles (no need to peel).
- Roughly chop the coriander (stalks and all).
3
- Season the salmon with Thai spice mix, salt and pepper.
- Place a pan over high heat with a drizzle of oil.
- Once hot, add the salmon fillets, 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 centre.
- 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!
4
- Return the pan to high heat with a drizzle of oil.
- Once hot, fry the carrot and green beans until softened, 5-6 mins.
- Add a splash of water, cover and cook until tender, 4-5 mins.
- When 1 min of cooking time remains, add half the chilli flakes (use less if you don't like spice) to the pan. Cook until fragrant, 1 min.
- Stir in the teriyaki sauce, ketjap manis and 50ml water (per 2P).
5
- Mix everything 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.
6
- Divide the noodles between deep plates or bowls.
- Top with the Thai spiced salmon.
- Garnish with the coriander.
- Finish with a sprinkling of chilli flakes—to taste!
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