Teriyaki Salmon with Udon Noodles & Lime

Name: Teriyaki Salmon with Udon Noodles & Lime with stir-fried pak choi, carrot & 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; 220 g Fresh udon noodles; 35 g Ginger stir-fry sauce; 1.5 tablespoon Olive oil; 2 tablespoon Water for the sauce; to taste Salt and pepper

with stir-fried pak choi, carrot & Romano pepper

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Pak choi contains a lot of folic acid. This is essential for the production of red blood cells, which help to carry oxygen and energise your body!

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)

110 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 for the sauce

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3091 kJ

Calories739 kcal

Fat40.5 g

Saturated Fat6.3 g

Carbohydrate59.6 g

Sugar24.3 g

Dietary Fiber9 g

Protein31.5 g

Salt2.9 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

•Large Bowl

•Small Bowl

•Tall-Sided Pan

•Large wok or sautépan

Cooking Steps

Quarter the lime.
Juice a quarter lime per person into a small bowl. Add the teriyaki sauce, the sesame oil and the ginger stir-fry sauce.
Mix well to combine, then transfer 1 tbsp per person to a large bowl.
Add the water for the sauce to the small bowl and mix well, then set aside.

Transfer the salmon to the large bowl and coat with the teriyaki marinade, then set aside.
Slice the carrot and crush or mince the garlic.
Slice the onion into half rings and cut the Romano pepper into strips.
Discard the base of the pak choi and finely chop both the leaves and the stems, being sure to keep them separate.

Heat a light drizzle of 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.
Heat a drizzle of olive oil in a large wok or deep frying pan over medium-high heat.
Fry the garlic, onion, carrot, Romano pepper and the white part of the pak choi for 5 - 7 minutes.

Add the noodles and the reserved teriyaki sauce. Stir-fry for 2 more minutes, seasoning to taste with salt and pepper.
Add the green part of the pak choi during the final 30 seconds of cooking time.
Serve the stir-fry on deep plates and top with the salmon. Serve with the rest of the lime wedges.