with Fresh Ramen Noodles and Stir-Fried Veggies
Ingredients: Salmon fillets • Ramen noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Coleslaw mix (carrot, green cabbage, red cabbage) • Cucumber • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Sriracha (chili peppers, sugars (sugar, glucose), water, salt, garlic, vegetable oil, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate) • Rice vinegar (rice vinegar, sugar, salt) • Green onion.
Allergens
Utensils
Tags
Salmon Fillets, skin-on
500 g
Ramen Noodles
200 g
Coleslaw Cabbage Mix
170 g
Mayonnaise
2 tbsp
Sweet Chili Sauce
2 tbsp
Sriracha
4 tsp
Soy Sauce
2 tbsp
Green Onion
2 unit
Crispy Shallots
28 g
Mini Cucumber
2 unit
Seasoned Rice Vinegar
1 tbsp
Oil
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Sugar
0.5 tsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Meanwhile, thinly slice green onion.
- Thinly slice cucumber.
- To a medium bowl, mix 1/2 tsp (1 tsp) sugar and vinegar. Add cucumbers and half the green onions. Season with salt, then toss to combine. Set aside.
- Pat salmon dry with paper towels. On another clean cutting board, cut salmon into 1-inch pieces. (TIP: Remove skin before cutting, if you like.)
- To a large bowl, add salmon, half the soy sauce, half the sweet chili sauce and half the sriracha. Season with salt, then toss to coat.
- To a foil-lined baking sheet, add salmon. Broil in the middle of the oven for 6-8 min, until browned and cooked through.**
- Meanwhile, heat a large non-stick pan over medium-high. Add 1 tbsp (2 tbsp) oil, then coleslaw mix and 2 tbsp (4 tbsp) water. Cook for 4-5 min, stirring often, until water is evaporated and veggies are tender. Season with salt and pepper.
- Meanwhile, to the boiling water, add ramen noodles. Cook uncovered for 2-3 min, until tender.
- Drain noodles, then rinse under warm water.
- Return noodles to the same pot, off heat. Add veggies, remaining soy sauce, 1 tbsp (2 tbsp) oil and remaining sweet chili sauce, then toss to combine.
- Meanwhile, in a small bowl, make bang bang sauce. Combine mayo, 1 tbsp (2 tbsp) pickling liquiid and remaining sriracha.
- Divide noodles mixture and salmon onto plate.
- Divide cucumber onto side of plate.
- Top with bang bang sauce.
- Sprinkle with crispy shallots and remaining green onions.
If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.
1150
kcal
Calories
64
g
Fat
15
g
Saturated Fat
82
g
Carbohydrate
17
g
Sugar
5
g
Dietary Fiber
65
g
Protein
175
mg
Cholesterol
1850
mg
Sodium
0.1
g
Trans Fat
1450
mg
Potassium
200
mg
Calcium
6
mg
Iron
with Fresh Ramen Noodles and Stir-Fried Veggies
with Fresh Ramen Noodles and Stir-Fried Veggies
with Fresh Ramen Noodles and Stir-Fried Veggies
with Plant-Based Protein Shreds and Snow Peas
