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:
Quick
•Under 650 calories
•Optional Spice
Allergens:
Fish
•Soya
•Wheat
•Egg
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
200 g
Salmon
(Contains Fish)
1 sachet
Teriyaki Sauce
(Contains Soya, Wheat)
1 sachet
Ketjap Manis
(Contains Soya, Wheat)
1 sachet
Dried Chilli Flakes
1 piece
Carrot
2 piece
Scallion
75 g
Green Beans
150 g
Egg Noodles
(Contains Egg, Wheat)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kcal)641 kcal
Energy (kJ)2681 kJ
Fat20.2 g
of which saturates2.8 g
Carbohydrate81.2 g
of which sugars20.8 g
Dietary Fiber0 g
Protein34.9 g
Cholesterol0 mg
Salt3.58 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.
Utensils
•Sieve
•Pan with Lid
Instructions
1
- 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.
2
- Meanwhile, trim the green beans.
- Trim the carrot and halve lengthways. Slice into ½ cm half-moons (no need to peel).
- Trim and thinly slice the scallion.
3
- 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 wipe and set aside, 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 simmer, 4-5 mins.
- When 1 min of cooking time remains, add half the scallion and half the chilli flakes (use less if you don't like spice).
5
- Once the veg is softened, add the teriyaki sauce, ketjap manis and 50ml water (double for 4p) to the pan.
- Stir together and cook until warmed through and sticky, 1-2 mins. Loosen 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 saucy noodles between deep plates or bowls.
- Top with the pan-fried salmon.
- Garnish with the remaining scallion and chilli flakes.