Sweet and spicy gochujang Salmon with Udon Noodles & Lime
with stir-fried pak choi, carrot & Romano pepper3.5(34)
Calories
:
767 kcalProtein
:
32.3g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Soja
- Sesamzaad
- Vis
- Gluten
- Tarwe
- Mosterd
Teriyaki sauce comes from the Japanese cooking technique in which meat or fish is coated with a shiny ("teri") glaze and grilled ("yaki") on a hot plate.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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)
10 milliliters
Sesame oil
(Contains: Sesamzaad)
1 piece
Salmon fillet
(Contains: Vis)
110 g
Fresh udon noodles
(Contains: Gluten, Tarwe)
20 g
Ginger stir-fry sauce
(Contains: Gluten, Sesamzaad, Soja)
10 g
Gochujang
(Contains: Gluten, Soja, Tarwe)
25 g
BBQ Sauce
(Contains: Mosterd)
Not included in your delivery
¾ tablespoon
Olive oil
1 tablespoon
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3210 kJ
Calories767 kcal
Fat41.9 g
Saturated Fat6.3 g
Carbohydrate65.1 g
Sugar28.2 g
Dietary Fiber9.4 g
Protein32.3 g
Salt2.9 g
Potassium599.5 mg
Calcium91.6 mg
Iron1.1 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
1
- Quarter the lime.
- Juice a quarter lime per person into a small bowl. Add the, gochujang, BBQ-sauce, 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.
2
- Transfer the salmon to the large bowl and coat each fillet with 1 tbsp of the gochujang 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.
3
- 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.
4
- Add the noodles and the reserved gochujang marinade. 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.
