Teriyaki salmon noodles

Teriyaki salmon noodles recipe

33 ratings

See method

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 486 calories / serving

Ingredients

  • 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

  • Energy

    2035kj
    486kcal
    24%
  • Fat

    22g 31%
  • Saturates

    4g 21%
  • Sugars

    9g 9%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 45.2g Protein 29.1g Fibre 3.3g

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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