Chilli salmon & teriyaki noodles

Chilli salmon & teriyaki noodles

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(4 ratings)

Prep: 15 mins Cook: 20 mins

Easy

Serves 2
Fresh and flavoursome, this simple seafood supper with soy, ginger and teriyaki sauce is a great go-to midweek meal for two

Nutrition and extra info

Nutrition: per serving

  • kcal569
  • fat22g
  • saturates3g
  • carbs54g
  • sugars9g
  • fibre6g
  • protein36g
  • salt3.4g
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Ingredients

  • 2 skin-on salmon fillets (about 125g/4½ oz each)
  • 1 small red chilli, deseeded and finely chopped
  • 1 tbsp mirin
  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • ½ thumb-sized piece ginger, peeled and finely grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ½ small pack coriander, chopped
  • 140g mangetout
  • 2 tbsp teriyaki sauce
  • 300g straight-to-wok noodles

Method

  1. Heat oven to 190C/170C fan/gas 5. Line a baking tray with parchment and put the salmon, skin-side down, on top. Mix together the chilli, mirin, soy, ginger and coriander, and spoon over the salmon. Roast the salmon in the oven for 12-15 mins until just cooked.

  2. Heat a large frying pan or wok and cook the mangetout with 1 tbsp water for 2 mins until tender but still with some bite. Stir in the teriyaki sauce and noodles to heat through. Divide between 2 plates and top with the salmon.

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Comments, questions and tips

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Comments (2)

traceynewton's picture
5

Really tasty and so quick and easy.

rosievimes's picture
3.75

Simple and tasty. Substituted some green beans for the mange tout, and cooked some dry egg noodles to add to the pan. A good midweek meal.

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