Teriyaki Salmon with Udon Noodles

Name: Teriyaki Salmon with Udon Noodles with stir-fried pak choi, carrot and Romano pepper
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 1 piece Garlic; 1 piece Lime; 1 piece Onion; 1 piece Romano pepper; 1 piece Carrot; 1 piece Pak choi; 50 g Teriyaki sauce; 20 milliliters Sesame oil; 2 piece Salmon fillet; 200 g Fresh udon noodles; 35 g Ginger stir-fry sauce; 1.5 tablespoon Olive oil; 2 tablespoon Water; to taste Salt and pepper

with stir-fried pak choi, carrot and Romano pepper

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This recipe provides 251 grams of vegetables per portion.

Tags:

Quick & Healthy

•Lactose Free

•Pescatarian

Allergens:

Soja

•Tarwe

•Sesamzaad

•Vis

•Gluten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 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: Soja, Tarwe)

10 milliliters

Sesame oil

(Contains: Sesamzaad)

1 piece

Salmon fillet

(Contains: Vis)

100 g

Fresh udon noodles

(Contains: Tarwe, Gluten)

20 g

Ginger stir-fry sauce

(Contains: Soja, Tarwe, Sesamzaad)

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

Fat40.3 g

Saturated Fat6.3 g

Carbohydrate62.3 g

Sugar23.8 g

Dietary Fiber7.4 g

Protein29.7 g

Salt3.1 g

Potassium444 mg

Calcium86.9 mg

Iron0.9 mg

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

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.

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.

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.

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.