Salmon noodles

Ren Behan

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.6 out of 5.49 ratingsRate

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This simple salmon and fried noodle dish is packed with flavours of sesame, soy and ginger. It's perfect for a casual midweek supper

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Ingredients

Nutrition

Units:

MetricUS

4 tbsp dark, light, low-salt (or a mixture) soy sauce
4 tbsp rice wine or mirin
1 stem ginger

finely chopped, plus 2 tbsp syrup from the jar
1 garlic clove

crushed
2 salmon fillets
140g noodles
2 tbsp sesame seeds
2 spring onions

chopped

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Nutrition: per serving

kcal749
fat27g
saturates5g
carbs78g
sugars27g
fibre4g
protein42g
salt4g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. In a small jug, whisk together the soy, rice wine or mirin, stem ginger and syrup, and garlic. Line a roasting tin with baking parchment and put the salmon in it. Pour over half the sauce, then bake for 15 mins until the salmon is cooked through.
step 2

Meanwhile, bring a large pan of water to the boil. Add the noodles and cook following pack instructions, then drain well.
step 3

In a small frying pan, lightly toast the sesame seeds for 1 min, then add to the cooked noodles (reserving a sprinkle for the top). Pour the remaining sauce over the noodles, plus any from the roasting tin, and toss together. Serve with the salmon, scattered with the chopped spring onions and remaining sesame seeds.

Recipe from Good Food magazine, April 2014

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A star rating of 4.6 out of 5.49 ratings

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