Salmon and Japanese-style Noodles

Preparation time: 20 Minutes | Cooking Time: 15 Minutes | Serves: 2

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Ingredients

  • 1 packet Slendier Noodle Style
  • 1 small red capsicum, thinly sliced
  • 8 snow peas, sliced into strips
  • 1 small carrot, sliced into matchsticks
  • 1 cup finely sliced red cabbage
  • ½ cup edamame beans
  • 2 spring onions, finely sliced on an angle
  • 1 cup coriander leaves, roughly chopped, plus extra to serve
  • 2 tsp sesame seeds, toasted, plus extra to serve
  • 2 tbs grapeseed oil
  • 2 fillets salmon, pin boned
  • ¼ cup teriyaki sauce
  • lime wedges, to serve

Dressing

  • 2 tbs mirin
  • 2 tbs sesame oil
  • 1 tbs rice wine vinegar
  • 1 tbs light soy sauce
  • 1 red chilli, seeds removed and finely diced

Directions

 

  1. Prepare the Slendier Noodle Style according to the directions on the packet. Pat dry between layers of paper towel and set aside until needed.
  2. Place the capsicum, snow peas, carrot, red cabbage, edamame, spring onions, coriander leaves and sesame seeds in a large mixing bowl. Add the noodles and toss well to combine.
  3. For the dressing, mix all ingredients together in a small bowl. Pour the dressing over the noodle salad and toss well to coat. Season to taste and set the salad aside.
  4. Place a medium non-stick frypan over a medium–high heat. Season the salmon fillets. Place them in the pan, skin side down, and spoon the teriyaki sauce over the fillets.
  5. Cook the salmon until colour rises almost to the top of the fillet, about 3 to 4 minutes. Turn and cook for a further minute or two, until the fillet is sealed – it will still be slightly pink in the middle. Remove pan from the heat.
  6. Divide the noodle salad between two shallow bowls, and place a fillet of salmon on each. Garnish with a sprinkle of the extra sesame seeds and coriander leaves. Serve with a wedge of lime.

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