Salmon with peanut and sesame noodles

Author: HFG staff

Photographer: HFG staff

Ready in 15 minutes, this noodle dish is lightly spiced with peanut butter, chilli and ginger.

Serves: 4

Time to make: 15 mins

Hands-on time: 5 mins

Ingredients

More weights & measures

4 x 150g skinless salmon fillets
200g medium egg noodles
1 tablespoon toasted sesame oil
2 teaspoon no added sugar or salt peanut butter
2 tablespoons ginger paste
Juice 2 limes, plus wedges to serve
2 tablespoons reduced-salt soy sauce
2 red chillies, deseeded and cut into thin matchsticks
Bunch spring onions, sliced
4 tablespoons chopped fresh coriandercilantroX

Instructions

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1 Heat the grill to high. Line a baking tray with foil, then add the salmon and grill for 4 min on each side or until just cooked through.

2 Meanwhile, cook the noodles according to the pack instructions, then drain and return to the pan.

3 In a bowl, whisk the sesame oil with the peanut butter, 2tbsp boiling water, the ginger paste, lime juice and soy sauce. Add to the pan with the drained noodles and heat through, stirring, for 1 min.

4 Flake the salmon and stir it through the hot noodles with the chillies, spring onions and chopped coriander. Serve with lime wedges for squeezing over.

Variations

Next time, try these ingredient swaps…

Tuna and tahini: Use 4 x 150g tuna steaks instead of salmon, spray with oil and grill for 2–3 min on each side in step 1. Replace peanut butter with tahini.

Chicken and mangetout: Replace the salmon with 500g cooked skinless chicken. Steam 200g mangetout and mix with the hot drained noodles in step 2.

Nutrition Info (per serve)

Calories 565 cal

Kilojoules 2364 kJ

Protein 38.3 g

Total fat 27.8 g

Saturated fat 5 g

Carbohydrates 39 g

Sugar 3 g

Dietary fibre 3.8 g

Sodium 670 mg

Calcium 66 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.