Quick and Easy Salmon and Vegetable Gyoza Noodle Bowl
with Stir-Fried Veg and Sesame Seeds
- Fish
- Wheat
- Cereals containing gluten
- Egg
- Soya
- Sesame
- Almonds
- Brazil nuts
- Cashew nuts
- Pecan Nuts
- Peanut
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Nuts
- May contain traces of allergens
- Celery
- Crustaceans
- Egg
- Fish
- Milk
- Molluscs
- Sesame
- Sulphites
Salmon is a delicate and flavoursome fish, perfect for absorbing flavours such as the sweet chilli sauce in this recipe. Paired with crispy vegetable gyozas and sticky hoisin-teriyaki noodles loaded with veg, it's a real catch!
Ingredients
200 grams
Salmon Fillets
(Contains: Fish)
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
2 unit(s)
Garlic Clove
80 grams
Young Pea Pods
120 grams
Sliced Carrot and Cabbage Mix
60 grams
Hoisin Sauce
(Contains: Soya)
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
16 milliliter(s)
Sriracha Sauce
10 unit(s)
Vegetable Gyozas
(Contains: Cereals containing gluten, Soya, Wheat May contain traces of: Celery, Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Sesame, Sulphites)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle for the noodles.
b) Lay the salmon fillets, skin-side down, onto a lined baking tray. Drizzle over a little oil, then season with salt and pepper.
c) 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. It's cooked when opaque in the middle.
d) When the salmon has cooked for 3 mins, add the vegetable gyozas to the same tray. Drizzle with oil and toss to coat. Turn halfway through.
a) Pour the boiled water from your kettle into a medium saucepan with ½ tsp salt and bring to a boil.
b) Add the noodles and cook until tender, 4 mins.
c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) While the fish and noodles cook, peel and grate the garlic (or use a garlic press). Slice the young pea pods in half lengthways.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once hot, add the pea pods and stir-fry until tender, 3-4 mins.
a) Add the garlic and coleslaw mix to the pea pods. Stir-fry for 30 secs more.
b) Stir in the hoisin sauce, soy and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer for 2-3 mins.
a) Add the cooked noodles to the sauce and veg, mixing together well so the noodles are coated in the sauce.
b) Once the salmon is cooked, drizzle over the honey (see pantry for amount).
a) Share the noodles between your bowls and top with the salmon and vegetable gyozas.
b) Finish by drizzling over the sriracha sauce and sprinkling the sesame seeds on top.
