Teriyaki Tofu Noodles
with scallion and spicy chilli
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.
Tags:
Quick
•Calorie Smart
Allergens:
Soya
•Wheat
•Egg
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet(s)
Teriyaki Sauce
1 sachet(s)
Ketjap Manis
1 unit(s)
Carrot
2 unit(s)
Scallion
100 grams
Green Beans
150 grams
Egg Noodles
1 sachet(s)
Thai Style Spice Mix
180 grams
Tofu
1 unit(s)
Chilli
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2323 kJ
Energy (kcal)555 kcal
Fat13.4 g
of which saturates1.3 g
Carbohydrate81 g
of which sugars23.1 g
Dietary Fiber2.8 g
Protein28.3 g
Salt4.6 g
Potassium197 mg
Calcium231.1 mg
Iron0.9 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Pan with Lid
Cooking Steps
1
- 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.
2
- 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.
- Halve, deseed and chop the chilli.
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.
NOTE: Swapping to tofu? Chop into 2cm cubes, season as instructed and fry in the hot pan for 6-8 mins before adding the veg.
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 scallion and half the chilli (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 remaining scallion.
- Finish with a sprinkling of chilli—to taste!
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