Sweet Chilli Salmon Noodle Bowl

Name: Sweet Chilli Salmon Noodle Bowl with Stir-Fried Veg and Sesame Seeds
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 200 grams Salmon Fillets; 125 grams Egg Noodle Nest; 2 unit(s) Garlic Clove; 80 grams Young Pea Pods; 120 grams Coleslaw Mix; 60 grams Hoisin Sauce; 10 milliliter(s) Soy Sauce; 15 grams Honey; 32 grams Sweet Chilli Sauce; 5 grams Roasted White Sesame Seeds; 75 milliliter(s) Water for the Sauce

with Stir-Fried Veg and Sesame Seeds

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Salmon is a delicate and flavoursome fish, 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! HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:

Pescatarian

•Calorie Smart

•High Protein

•Family Friendly

Allergens:

Pesce

•Hvede

•Gluten

•Egg

•Soja

•Sesamzaad

The quantities provided above are averages only.

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.

Total25 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

200 grams

Salmon Fillets

125 grams

Egg Noodle Nest

2 unit(s)

Garlic Clove

80 grams

Young Pea Pods

120 grams

Coleslaw Mix

60 grams

Hoisin Sauce

10 milliliter(s)

Soy Sauce

15 grams

Honey

32 grams

Sweet Chilli Sauce

5 grams

Roasted White Sesame Seeds

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2593 kJ

Energy (kcal)620 kcal

Fat19.4 g

of which saturates3.9 g

Carbohydrate77.7 g

of which sugars28.4 g

Dietary Fibre7 g

Protein33.7 g

Salt3.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Kettle

•Baking Paper

•Sieve

•Medium Saucepan

•Pan

•Garlic Press

Instructions

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. It's cooked when opaque in the middle.

Pour the boiled water from your kettle into a medium saucepan with ½ 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, peel and grate the garlic (or use a garlic press). Slice the young pea pods in half lengthways.

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

Once hot, add the pea pods and stir-fry until tender, 3-4 mins.

Add the garlic and coleslaw mix to the pea pods. Stir-fry for 30 secs more.

Stir in the hoisin sauce, soy, honey and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer for 2-3 mins.TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.