Sweet Chilli Prawn and Salmon Noodle Bowl
with Stir-Fried Veg and Sesame Seeds
- Fish
- Egg
- Cereals containing gluten
- Soya
- Sesame
- Crustaceans
- Nuts
- Peanut
- May contain traces of allergens
Salmon and prawns are both delicate and flavoursome, perfect for absorbing flavours such as the sweet chilli sauce in this recipe. Paired with 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: Egg, Cereals containing gluten)
2 unit(s)
Garlic Clove
80 grams
Young Pea Pods
120 grams
Sliced Carrot and Cabbage Mix
1 sachet(s)
Thai Style Spice Mix
50 grams
Teriyaki Sauce
(Contains: Soya)
64 grams
Hoisin Sauce
(Contains: Soya)
15 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya)
32 grams
Sweet Chilli Sauce
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Nuts, Peanut)
250 grams
Large King Prawns
(Contains: Crustaceans)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
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.
a) Pour the boiled water from your kettle into a medium saucepan with 1/2 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 widthways. Drain the prawns.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once hot, add the prawns and pea pods and stir-fry until tender, 2-3 mins. IMPORTANT: Wash hands and utensils after handling raw prawns.
a) Add the garlic, coleslaw mix and Thai style spice blend to the pea pods. Stir-fry for 30 secs more.
b) Stir in the teriyaki sauce, hoisin sauce, soy and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer for 4-5 mins. IMPORTANT: Cook so the prawns are opaque in the middle.
a) Add the cooked noodles to the sauce and veg, mixing together well so the noodles are coated in the sauce.
a) Share the prawn noodles between your bowls and top with the salmon.
b) Drizzle the sweet chilli over the salmon, then finish by sprinkling the sesame seeds over everything.
Enjoy!
