Teriyaki salmon noodles recipe
Created by The Tesco Recipes team
A Japanese inspired supper with individual parcels of noodles, leek and pak choi, and oven-baked Teriyaki salmon. The fish is marinated in delicious honey, garlic, ginger and Teriyaki sauce, while fresh lime adds a zesty zing to the noodles.
See method- Serves 4
- 10 mins to prepare and 15 mins to cook
- 486 calories / serving
Ingredients
- 4 tbsp teriyaki sauce
- 2 tsp clear honey
- 2 garlic cloves, finely chopped
- 1 thumb-sized piece root ginger, finely grated
- 4 salmon fillets, skin on
- 200g (7oz) dried egg noodles
- 100g (3 1/2oz) miniature leeks, cut on the diagonal into 1cm pieces
- 1 tbsp sesame oil
- 1 tbsp light soy sauce
- 1 long red chilli, deseeded and finely sliced
- 2 pak choi, leaves halved
- 2 limes, cut in half
- 2 tbsp sesame seeds
Each serving contains
- Energy
- 2035kJ 486.0kcal
- Fat
- 22g
- Saturates
- 4g
- Salt
- 1.5g
- Sugars
- 9g
of the Reference intake
Carbohydrate 45.2gProtein 29.1gFibre 3.3g
Method
- Preheat the oven to gas 7, 220ºC, fan 200ºC. Mix the teriyaki sauce, honey, garlic and ginger in a small bowl and then brush over the salmon fillets. Put the fish in a foil-lined roasting tin and leave to marinate for 10 minutes.
- Add the noodles and leeks into a pan of boiling water and simmer for 3-4 minutes, drain and then tip into a large bowl. Add the sesame oil, soy sauce, sliced chilli and toss to combine.
- Cut out 4 x 30cmx30cm (12in) squares of nonstick baking paper. Divide the pak choi between each, top each with the noodle mix and a lime half and then scrunch up the paper and tie with kitchen string to make a parcel.
- Sprinkle the marinated salmon with sesame seeds and place on the top shelf of the oven. Place the noodle parcels on the next shelf and bake for 8-10 minutes.
- Serve the noodles in their parcels (to be opened at the table), or spoon the contents onto a plate, and top with a piece of salmon. Spoon over some teriyaki sauce from the tin to finish.
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