Sweet Chilli Salmon Noodle Bowl
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Sweet Chilli Salmon Noodle Bowl

with Stir-Fried Veg and Sesame Seeds

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 Time25 minutes
Cooking time20 minutes


serving amount

2 unit(s)

Salmon Fillets

(Contains Fish)

1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

2 unit(s)

Garlic Clove

80 grams

Sugar Snap Peas

120 grams

Coleslaw 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 Nuts, Peanut)

Not included in your delivery

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2753 kJ
Energy (kcal)658 kcal
Fat19.7 g
of which saturates3.9 g
Carbohydrate84.7 g
of which sugars32.5 g
Protein35.3 g
Salt5.6 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Saucepan
Chopping Board
Large Frying Pan



Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Lay the salmon fillets, skin-side down, onto a lined baking tray. Drizzle over a little oil, then 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 fish is cooked when opaque in the middle.


Pour the boiled water into a medium saucepan with 0.5 tsp salt and bring to a boil.

Add the noodles and cook until tender, 4 mins. Once cooked, drain in a sieve and run under cold water to stop them sticking together.


While the fish and noodles cook, prep your veg.

Peel and grate the garlic (or use a garlic press). Slice the sugar snap peas in half lengthways.

heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the sugar snaps and stir-fry until tender, 3-4 mins.


Add the garlic, coleslaw mix and Thai style spice mix, stir-fry for a further 30 secs.

Then, add the teriyaki sauce, hoisin sauce, soy sauce and water for the sauce (see pantry for amount). 

Bring to the boil then lower the heat and simmer for 2-3 mins. 


Add the cooked noodles to the sauce and veg, mixing together well so the noodles are well coated in the sauce. 


Share the noodles out beween your bowls and top with the salmon.

Drizzle the sweet chilli over the salmon then finish by sprinkling the sesame seeds over everything.