Sweet Chilli Salmon Noodle Bowl
with Stir-Fried Veg and Sesame Seeds
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!
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.
Ingredients
2 unit(s)
Salmon Fillets
(Contains Fish)
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
2 unit(s)
Garlic Clove
80 grams
Sugar Snap Peas
120 grams
Coleslaw Mix
1 sachet(s)
Thai Style Spice Blend
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
Utensils
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 1/2 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 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 blend to the sugar snaps. Stir-fry for 30 secs more.
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 2-3 mins.
Add the cooked noodles to the sauce and veg, mixing together well so the noodles are coated in the sauce.
Share the noodles between your bowls and top with the salmon.
Drizzle the sweet chilli over the salmon, then finish by sprinkling the sesame seeds over everything.
Enjoy!
