Miso Glazed Salmon and King Prawn Udon Noodles
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Miso Glazed Salmon and King Prawn Udon Noodles

with Sugar Snaps and Broccoli

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

80 grams

Tenderstem Broccoli

2 unit(s)

Garlic Clove

1 unit(s)


22 grams

Miso Paste

(Contains Soya)

15 grams


2 unit(s)

Salmon Fillets

(Contains Fish)

150 grams

King Prawns

(Contains Crustaceans)

80 grams

Sugar Snap Peas

45 grams

Yellow Thai Style Paste

30 grams

Peanut Butter

(Contains Peanut May contain Nuts)

48 grams

Sweet Chilli Sauce

220 grams

Udon Noodles

(Contains Cereals containing gluten)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

½ tsp



Nutritional information

Energy (kJ)2847 kJ
Energy (kcal)680 kcal
Fat30.3 g
of which saturates5.3 g
Carbohydrate57.3 g
of which sugars22.4 g
Protein45.2 g
Salt3.89 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Baking Tray
Small Bowl
Large Frying Pan
Measuring Jug



Preheat your oven to 220°C/200°C fan/gas mark 7.

Cut the Tenderstem® broccoli into thirds.

Peel and grate the garlic (or use a garlic press).

Quarter the lime into wedges. 


In a small bowl, combine the miso paste and honey.

Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.

When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The salmon is cooked when opaque in the middle.


Meanwhile, drain the prawns. Heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the prawns, broccoli and sugar snaps. Stir-fry for 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.. 


Add the Yellow Thai style paste and peanut butter into the prawns. Stir fry until fragrant, 1 min.

Add the sweet chilli sauce, water and sugar for the sauce (see pantry for both amounts).

Stir to combine and bring to the boil, reduce the heat slightly and simmer for 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.


When the salmon has 2 mins remaining, remove from the oven and spoon the miso and honey sauce evenly over the salmon fillets. 

Return the salmon to the oven for the remaining time. 

Add the udon noodles to the frying pan. Toss to coat and simmer until piping hot, 1-2 mins. TIP: Add a splash of water if you feel it needs it.

Remove the frying pan from the heat and add a good squeeze of lime. Taste the sauce and season with salt and pepper or more lime if you feel it needs it.


Divide the prawn and noodle stir fry between bowls. 

Top with the miso glazed salmon. 

Serve with any remaining lime wedges alongside for squeezing over.