Terrifically Tasty Teriyaki Salmon Noodles
As I've mentioned a few times before, every now and then I like to watch my weight and keep in shape BUT this doesn't mean I have to eat rabbit food and sacrifice all the flavours I love!
This Japanese stir fry is packed full of flavour and will no doubt fill you up without piling on the pounds. Vibrant vegetables, such as peppers and mangetout, are enhanced with sweet honey and complemented with a kick of ginger to provide a meal that the whole family will love!
This recipe is also a great introduction to salmon for those who think they don't like it. There is no 'fishy' taste and the texture of the salmon gives a yummy contrast to the crunchiness of the veg.
Terrifically Tasty Teriyaki Salmon Noodles
Serves 4-6
4 large skinless and boneless salmon fillets
4 tbsp light soy sauce
2 tbsp fresh root ginger (about the size of your thumb), grated
1 tsp runny honey
250g dried medium egg noodles
low calorie cooking spray
1 pepper (whatever colour you want!), deseeded and thinly sliced
10 spring onions, thinly sliced
140g mangetout, thinly sliced
1 large carrot, washed and cut into matchsticks
200g fresh shitake mushrooms, thinly sliced
2 garlic cloves, finely chopped
4 tbsp dark soy sauce
Put the salmon in a shallow dish in a single layer. Mix together the light soy sauce, ginger and honey and spoon over the fish. Cover and chill for at least 1 hour or overnight if you can.
Preheat your grill to hot. Line your grill rack with foil and grill the salmon for 5-6 minutes on each side, until cooked through. Meanwhile cook the noodles according to the packet instructions, drain and put to one side.
Place a large wok or frying pan over a high heat and spray with low calorie cooking spray. Stir fry the pepper, spring onions, mangetout, carrot, mushrooms and garlic for 6-8 minutes. Add the noodles and dark soy sauce, mix well and stir fry for another 1-2 minutes. Transfer to a large bowl.
Break the cooked salmon into bite size pieces and gently toss into the noodles, then serve.
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TIP: This dish is also BRILLIANT cold the next day as a salad!
This Japanese stir fry is packed full of flavour and will no doubt fill you up without piling on the pounds. Vibrant vegetables, such as peppers and mangetout, are enhanced with sweet honey and complemented with a kick of ginger to provide a meal that the whole family will love!
This recipe is also a great introduction to salmon for those who think they don't like it. There is no 'fishy' taste and the texture of the salmon gives a yummy contrast to the crunchiness of the veg.
Terrifically Tasty Teriyaki Salmon Noodles
Serves 4-64 large skinless and boneless salmon fillets
4 tbsp light soy sauce
2 tbsp fresh root ginger (about the size of your thumb), grated
1 tsp runny honey
250g dried medium egg noodles
low calorie cooking spray
1 pepper (whatever colour you want!), deseeded and thinly sliced
10 spring onions, thinly sliced
140g mangetout, thinly sliced
1 large carrot, washed and cut into matchsticks
200g fresh shitake mushrooms, thinly sliced
2 garlic cloves, finely chopped
4 tbsp dark soy sauce
Put the salmon in a shallow dish in a single layer. Mix together the light soy sauce, ginger and honey and spoon over the fish. Cover and chill for at least 1 hour or overnight if you can.
Preheat your grill to hot. Line your grill rack with foil and grill the salmon for 5-6 minutes on each side, until cooked through. Meanwhile cook the noodles according to the packet instructions, drain and put to one side.
Place a large wok or frying pan over a high heat and spray with low calorie cooking spray. Stir fry the pepper, spring onions, mangetout, carrot, mushrooms and garlic for 6-8 minutes. Add the noodles and dark soy sauce, mix well and stir fry for another 1-2 minutes. Transfer to a large bowl.
Break the cooked salmon into bite size pieces and gently toss into the noodles, then serve.
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