Teriyaki Salmon with Udon Noodles
with stir-fried pak choi, carrot and Romano pepper
This recipe provides 251 grams of vegetables per portion.
Tags:
Quick & Healthy
•Lactose Free
•Pescatarian
Allergens:
Soy
•Wheat
•Sesame
•Fish
•Gluten
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time25 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
½ piece
Garlic
½ piece
Lime
½ piece
Onion
½ piece
Romano pepper
½ piece
Carrot
½ piece
Pak choi
25 g
Teriyaki sauce
(Contains Soy, Wheat)
10 milliliters
Sesame oil
(Contains Sesame)
1 piece
Salmon fillet
(Contains Fish)
100 g
Fresh udon noodles
(Contains Gluten, Wheat)
20 g
Ginger stir-fry sauce
(Contains Wheat, Sesame, Soy)
Not included in your delivery
¾ tablespoon
Olive oil
1 tablespoon
Water
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3099 kJ
Calories741 kcal
Fat41 g
Saturated Fat6.3 g
Carbohydrate61.3 g
Sugar25.2 g
Dietary Fiber6.7 g
Protein29.3 g
Salt3.1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Bowl
•Small Bowl
•Large wok or sautépan
•Tall-Sided Pan
Cooking Steps
1
- Crush or mince the garlic and quarter the lime.
- Slice the onion into half rings and cut the Romano pepper into strips.
- Slice the carrot into rounds.
- Discard the base of the pak choi and finely chop both the leaves and the stems, being sure to keep them separate.
2
- In a small bowl, combine the teriyaki sauce with the sesame oil, ginger stir-fry sauce, and a quarter lime of juice per person. Mix well to combine.
- Transfer the salmon to a bowl and coat each fillet with 1 tbsp of the teriyaki sauce.
3
- Heat a drizzle of olive oil in a large wok or deep frying pan over medium-high heat. Fry the onion, garlic, carrot, Romano pepper and the white part of the pak choi for around 5 - 7 minutes.
- Add the udon noodles, the rest of the teriyaki sauce and 1 tbsp water per person. Stir-fry for around 2 minutes, seasoning to taste with salt and pepper.
- Add the green part of the pak choi during the final 30 seconds of cooking.
4
- Heat a light drizzle olive oil in a frying pan over medium-high heat. Fry the salmon on its skin for 2 - 3 minutes, then flip and fry for 2 more minutes. Season to taste with salt and pepper.
- Serve the stir-fry on deep plates and top with the salmon.
- Serve with the rest of the lime wedges.