Instead of ordering a takeaway, why don't you treat yourself to this nutritious bowl of salmon goodness instead? Ready in just 25min, this noodle dish will be your go to fake-away!
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Cal/Serv:
548
Ingredients
4
skin-on salmon fillets
1Tbsp.
cornflour
1/2Tbsp.
vegetable oil
1/2Tbsp.
sesame oil
300g
vegetable stir-fry pack
300g
fresh egg noodles
For the sauce
6Tbsp.
teriyaki sauce
Juice 1/2 lime
2
garlic cloves, crushed
3
cm piece fresh root ginger, peeled and finely grated
1/2
red chilli, deseeded and finely chopped
Directions
Step 1In a small bowl, mix the sauce ingredients. Next, using a pastry brush, brush the salmon lightly on all sides with the cornflour. Heat the vegetable oil in a large non-stick frying pan over medium heat.
Step 2Fry the salmon fillets skin-side down for 5min, then flip and fry for 2min more. Add 1/2 the sauce and cook until sticky, spooning the sauce over the salmon to coat.
Step 3Meanwhile, in a separate medium frying pan or wok, heat the sesame oil over high heat. Add the vegetable stir-fry pack and stir-fry for 3min, until just tender. Add the remaining sauce and the noodles and cook until piping hot and coated in the sauce.
Step 4Divide the noodle mixture between 4 shallow bowls and top with the salmon.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
