Luxe Seafood Noodle Salad with Broccolini
with shrimp & fish in sticky orange sauce with peanuts
Did you know that peanuts are rich in vitamin E and magnesium? Vitamin E is good for your immune system and magnesium contributes to the formation of bones and muscles.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
65 g
Fish medley: salmon, cod & pollock
(Contains Fish)
80 g
Shrimp
(Contains Crustaceans)
50 g
Rice noodles
½ piece
Garlic
½ piece
Carrot
½ bunch
Scallions
½ piece
[Persian] cucumber
50 g
Broccolini
½ piece
Lime
½ piece
Easy peel orange
½ sachet(s)
Sweet chili sauce
20 g
Ginger stir-fry sauce
(Contains Wheat, Sesame, Soy)
5 g
Unsalted peanuts
(Contains Peanuts May be present Tree nuts, Sesame)
½ sachet(s)
Korean-style spice mix
(Contains Wheat, Sesame, Soy)
Not included in your delivery
1 tablespoon
Sunflower oil
1 tablespoon
Honey [or plant-based alternative]
½ tablespoon
[Reduced salt] soy sauce
1 tablespoon
White wine vinegar
to taste
Sambal
Nutrition Values
Utensils
Cooking Steps
Grate the carrot into a salad bowl. Slice the cucumber into crescents and finely chop the scallions, then transfer both to the bowl. Cut the lime into six wedges and squeeze one lime wedge per person directly into the bowl. Toss well to combine and set aside.
Boil plenty of water in a pot or saucepan. Heat half of the sunflower oil in a deep frying pan over medium-high heat. Fry the broccolini for 4 - 6 minutes or until evenly browned, then deglaze with a splash of water and cover with the lid. Allow to cook for 4 - 5 minutes over medium heat, then stir in half of the Korean-style spices. Season to taste with salt and pepper, then set aside.
Boil the rice noodles for 6 - 7 minutes until al dente, then drain and return to the pot. In a small bowl, combine the ginger stir-fry sauce with the soy sauce and half each of the honey and white wine vinegar. Add some sambal as preferred, then transfer the sauce to the noodles and toss well to combine.
Pat the fish and shrimp dry with kitchen paper. Coat with the rest of the Korean-style spices and season with salt and pepper. Heat the rest of the sunflower oil in a frying pan over medium-high heat. When the oil is nice and hot, fry the fish and shrimp for 2 - 3 minutes, then remove from the pan.
Juice the orange into a small bowl. Crush or mince the garlic and transfer it to the orange juice. Add the sweet chilli sauce and the rest of the honey and white wine vinegar, then mix well to combine. Transfer the sauce to the frying pan and cook for 1 - 2 minutes over high heat, or until the sauce has thickend slightly. Meanwhile, roughly chop the peanuts.
Transfer the noodles to the salad bowl and toss well to combine. Serve the noodle salad on plates. Top with the shrimp, the fish and the broccolini, then drizzle over the orange sauce. Garnish with the peanuts and serve with the rest of the lime wedges.