Teriyaki salmon noodles
- Rating: 4 stars
- Takes: 10 mins to prepare and 15 mins to cook
- Serves: 4
- 4 tbsp teriyaki sauce
- 2 tsp clear honey
- 2 garlic cloves, finely chopped
- 1 thumb-sized piece root ginger, finely grated
- 4 salmon fillets, skin on
- 200g (7oz) dried egg noodles
- 100g (3 1/2oz) miniature leeks, cut on the diagonal into 1cm pieces
- 1 tbsp sesame oil
- 1 tbsp light soy sauce
- 1 long red chilli, deseeded and finely sliced
- 2 pak choi, leaves halved
- 2 limes, cut in half
- 2 tbsp sesame seeds
Each serving contains 486 calories, 8.5g sugar, 21.9g fat, 4.1g saturates and 1.5g salt.
Preheat the oven to gas 7, 220ºC, fan 200ºC. Mix the teriyaki sauce, honey, garlic and ginger in a small bowl and then brush over the salmon fillets. Put the fish in a foil-lined roasting tin and leave to marinate for 10 minutes.
Add the noodles and leeks into a pan of boiling water and simmer for 3-4 minutes, drain and then tip into a large bowl. Add the sesame oil, soy sauce, sliced chilli and toss to combine.
Cut out 4 x 30cmx30cm (12in) squares of nonstick baking paper. Divide the pak choi between each, top each with the noodle mix and a lime half and then scrunch up the paper and tie with kitchen string to make a parcel.
Sprinkle the marinated salmon with sesame seeds and place on the top shelf of the oven. Place the noodle parcels on the next shelf and bake for 8-10 minutes.
Serve the noodles in their parcels (to be opened at the table), or spoon the contents onto a plate, and top with a piece of salmon. Spoon over some teriyaki sauce from the tin to finish.
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