Chilli Salmon Teriyaki Noodles Recipes

TERIYAKI SALMON NOODLES

Steps:

• Put the salmon fillets in a shallow bowl and spoon over half the teriyaki sauce (reserve the rest). Leave to marinate for 10 minutes, turning occasionally. Heat half the groundnut oil in a large sauté pan over a medium-high heat, add the salmon and fry for 2-3 minutes on each side until just cooked through. Remove, then flake into large pieces with a knife and fork. Set aside.
• Wipe the pan to remove any burnt bits, add the remaining oil, then return the pan to the heat. Add the spring onions and garlic, stir-fry for a minute, then stir through the noodles and spring greens. Fry until the greens are wilted and the noodles are heated through.
• Add 2 tbsp of the reserved teriyaki sauce to the pan, along with the chilli sauce, flaked salmon and coriander, then toss to coat. Serve the salmon noodles with lime wedges to squeeze over.

CHILLI SALMON & TERIYAKI NOODLES

Steps:

• Heat oven to 190C/170C fan/gas 5. Line a baking tray with parchment and put the salmon, skin-side down, on top. Mix together the chilli, mirin, soy, ginger and coriander, and spoon over the salmon. Roast the salmon in the oven for 12-15 mins until just cooked.
• Heat a large frying pan or wok and cook the mangetout with 1 tbsp water for 2 mins until tender but still with some bite. Stir in the teriyaki sauce and noodles to heat through. Divide between 2 plates and top with the salmon.

TERIYAKI CHILLI SALMON | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• In a wok or large frying pan heat the garlic and ginger in a little low calorie cooking spray. When they become aromatic add in the soy sauce, fish sauce, rice vinegar, granulated sweetener, tomato puree, lime juice dried chilli flakes, and the vegetable stock. Heat over a high heat for 10 minutes - stirring often
• Whilst you wait for the sauce to reduce - boil a kettle of water, and pour into a large bowl. Submerge the noodles and set aside. Preheat your oven to 190-200°C ready for the salmon
• Tip the reduced sauce into a jug (we're going to use half for the salmon and half for the noodles). Wipe down the frying pan, and heat again with a few sprays of Low calorie cooking spray. When VERY hot add the salmon skin side down. Leave the salmon alone for 5 minutes -don't shake the pan, or touch them - just leave them to sizzle
• Once you start to see the corners of the salmon curl up - it's time to tip in half of the sauce that you put aside. It will spit and bubble, so be careful! Baste the salmon with some of the sauce and place in the pre-heated oven for 10 minutes
• Now it's time to make the noodles! Drain the noodles off and set aside, we'll be using them in a mo
• Heat up a wok or frying pan with some Low calorie cooking spray, and tip in the peppers and spring onion. When the spring onion softens, add the mange tout and sugar snap peas. Cook for a few more minutes
• Add the drained noodles & the rest of the sauce - keep stirring. Add the pak choi and turn the heat down
• Chop up the lime - slice 3 times (to make 2 slices) and then cut the ends in half to make wedges.
• Time to check the salmon, lift a flake or 2 in the middle and see if it's cooked. It probably won't be quite ready, so add a lime slice to the top of each fillet, baste with the sauce and put back in the oven for a further 5 minutes. You'll notice the sauce will have gone nice and sticky... this is what we want!
• Check the salmon again - it should be ready to serve. First plate up the noodles, then top with the salmon, some of the sauce and garnish with the lime wedges!

TERIYAKI SALMON NOODLES

Steps:

• Teriyaki Sauce: Mix the ingredients in a small bowl until the sugar is dissolved.
• Coat salmon with 1 tablespoon of Teriyaki Sauce in a bowl, then set aside while you cook the noodles. (No need to marinate)
• Cook your noodles per the packet directions. Drain, briefly rinse under tap water then set aside.
• Cook salmon: Heat 1/2 tablespoon oil in a large non-stick pan over high heat. Cook the salmon for 1 1/2 minutes on each side or until golden, then remove to a plate. Pour any remaining sauce in the skillet over the salmon.
• Cook aromatics: Roughly clean the pan with a paper towel then return to the stove, still on high heat. Heat 1 tablespoon of the remaining oil and cook the onion and garlic for 30 seconds. Add Chinese broccoli stems and cook for 1 minute.
• Noodles & sauce: Add noodles and half the Sauce. Toss for 2 minutes until the Sauce is absorbed. Add the remaining Sauce and toss to disperse. Then spread the noodles out in the pan, cook for 30 seconds un-disturbed. Repeat again 3 to 4 times (~3 min total) - a trick for nice caramelisation on the noodles (which = flavour!).
• Leafy greens: Drizzle the remaining 1/2 tablespoon oil around the side of the pan, then add the Chinese broccoli leaves. Toss for a further 1 1/2 minutes or until the leaves wilt.
• Add back salmon: Remove pan from stove. Place salmon on top, break into large chunks then toss through.
• Serve: Divide between bowls and serve immediately!

TERIYAKI SALMON NOODLES

Steps:

• Preheat the oven to gas 7, 220C, fan 200c. Mix the teriyaki sauce, honey, garlic, and ginger in a small bown 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 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.