Teriyaki Salmon Noodles
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Teriyaki Salmon Noodles

Teriyaki Salmon Noodles

with scallion and spicy chilli flakes

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.

Calorie Smart
Climate Conscious
Total Time20 minutes
Cooking Time25 minutes


Serving amount

1 sachet(s)

Teriyaki Sauce

(Contains Soya, Wheat)

1 sachet(s)

Ketjap Manis

(Contains Soya, Wheat)

1 sachet(s)

Dried Chilli Flakes

1 unit(s)


2 unit(s)


75 grams

Green Beans

150 grams

Egg Noodles

(Contains Egg, Wheat)

1 sachet(s)

Thai Style Spice Mix

200 grams


(Contains Fish)

Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)2697 kJ
Energy (kcal)645 kcal
Fat20.7 g
of which saturates3 g
Carbohydrate81.4 g
of which sugars21.2 g
Dietary Fiber0 g
Protein34.8 g
Cholesterol0 mg
Salt3.82 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.


Pan with Lid


Cook the Noodles
  • Boil a large pot of salted water for the 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.

Get Prepped
  • Meanwhile, trim the green beans.
  • Trim the carrot and halve lengthways. Slice into ½ cm semicircles (no need to peel).
  • Trim and thinly slice the scallion.
Sear the Salmon
  • Season the salmon with Thai spice mix, salt and pepper.
  • Place a pan over high heat with a drizzle of oil.
  • Add the salmon and cook for 5-8 mins, shifting carefully as it colours to avoid breaking the fish. 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!

Soften the Veg
  • 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 scallion and 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 (double for 4p).
Stir in the Sauce
  • 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.
Finish and Serve
  • Divide the noodles between deep plates or bowls.
  • Top with the Thai spiced salmon.
  • Garnish with the remaining scallion.
  • Finish with a sprinkling of chilli flakes—to taste!