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Sticky Salmon Noodles with Peanuts & Lime

Name: Sticky Salmon Noodles with Peanuts & Lime with broccoli & Romano pepper
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 2 piece Salmon fillet; 1 piece Garlic; 1 piece Onion; 10 g Ginger paste; 1 piece Romano pepper; 250 g Broccoli; 100 g Wholewheat noodles; 35 g East Asian-style sauce; 10 g Fresh coriander; ½ piece Lime; 10 g Unsalted peanuts; 1 tablespoon Sunflower oil; 1.5 tablespoon [Reduced salt] soy sauce; 1 teaspoon White wine vinegar; 1 teaspoon Honey [or plant-based alternative]; ½ piece Low sodium vegetable stock cube; to taste [Reduced salt] ketjap manis; to taste Sambal

with broccoli & Romano pepper

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Calories

627 kcal

Protein

31.8g protein

Total

20 minutes

Difficulty

Easy

Calorie Smart

High Protein

Allergens:

Vis
Tarwe
Gluten
Soja
Pinda's
Selderij
May contain traces of allergens
Noten
Sesamzaad

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 piece

Salmon fillet

(Contains: Vis)

½ piece

Garlic

½ piece

Onion

5 g

Ginger paste

½ piece

Romano pepper

125 g

Broccoli

50 g

Wholewheat noodles

(Contains: Tarwe, Gluten)

20 g

East Asian-style sauce

(Contains: Soja, Gluten, Tarwe)

5 g

Fresh coriander

(May be present: Selderij)

¼ piece

Lime

5 g

Unsalted peanuts

(Contains: Pinda's May be present: Noten, Sesamzaad)

Not included in your delivery

½ tablespoon

Sunflower oil

¾ tablespoon

[Reduced salt] soy sauce

½ teaspoon

White wine vinegar

½ teaspoon

Honey [or plant-based alternative]

¼ piece

Low sodium vegetable stock cube

to taste

[Reduced salt] ketjap manis

to taste

Sambal

Nutrition Values

Energy (kJ)2625 kJ

Calories627 kcal

Fat28.5 g

Saturated Fat4.3 g

Carbohydrate58.8 g

Sugar12 g

Dietary Fiber9.4 g

Protein31.8 g

Salt3.1 g

Trans Fat0.6 g

Potassium547.5 mg

Calcium71.2 mg

Iron1.3 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.

Cooking Steps

Boil plenty of salted water in a large pot or saucepan.
Cut the head of the broccoli into florets and dice the stem.
Parboil the broccoli for 1 minute, then add the noodles and crumble in the stock cube (see pantry for amount).
Boil for 5 - 6 minutes, then drain and set aside.

In a bowl, combine the fish with the soy sauce, the white wine vinegar, the honey and some sambal as preferred.
Heat a light drizzle of sunflower oil in a frying pan over medium-high heat.
Fry the fish for 2 - 3 minutes, then flip and fry for 2 more minutes.
Pour over any remaining sauce from the bowl, then turn off the heat and set aside.

Slice the onion into half-rings and crush or mince the garlic.
Cut the Romano pepper into strips.
Heat a light drizzle of sunflower oil in a wok or deep frying pan over medium-high heat. Fry the onion, the garlic and the Romano pepper for 4 - 5 minutes.
Meanwhile, roughly chop the coriander and cut the lime into wedges.

Did you know... the Romano pepper in this recipe contains vitamin C, which improves iron absorption from plant sources.

Transfer the noodles and the broccoli to the wok, then add the ginger paste and the East Asian-style sauce.
Mix well and fry for 1 more minute.
Serve everything on deep plates with the lime wedges alongside.
Drizzle with some ketjap as preferred, then garnish with the peanuts and the coriander.