Teriyaki Salmon Noodles with Gyoza
with scallion and spicy chilli flakes
A recipe conveniently customised just to your liking.
The quantities provided above are averages only.
Ingredients
200 grams
Salmon
(Contains: Fish)
1 sachet(s)
Teriyaki Sauce
(Contains: Cereals containing gluten, Soya, Wheat May be present: Soya)
1 sachet(s)
Ketjap Manis
(Contains: Cereals containing gluten, Soya, Wheat)
1 sachet(s)
Dried Chilli Flakes
1 unit(s)
Carrot
2 unit(s)
Scallion
100 grams
Green Beans
150 grams
Egg Noodles
(Contains: Cereals containing gluten, Wheat, Egg)
1 sachet(s)
Thai Style Spice Mix
10 unit(s)
Vegetable Gyoza
(Contains: Cereals containing gluten, Soya, Wheat May be present: Fish, Molluscs, Peanut, Sesame, Celery, Crustaceans, Egg)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- 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.
- Meanwhile, trim the green beans.
- Trim the carrot and halve lengthways. Slice into ½ cm semi-circles (no need to peel).
- Trim and thinly slice the scallion.
- 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. Add the gyoza and fry until golden on all sides, 4-6 mins. Add a splash of water, cover and cook for 2-3 mins more. Remove once cooked.
- 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 (per 2P).
- 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.
- Divide the noodles between deep plates or bowls.
- Top with the Thai spiced salmon and gyoza.
- Garnish with the remaining scallion.
- Finish with a sprinkling of chilli flakes—to taste!
