Bang Bang Salmon Bites

Fast & Fresh

Spicy

Quick

with Fresh Ramen Noodles and Stir-Fried Veggies

5 min

Difficulty: 1/3

Asian

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

Soy

Mustard

Wheat

Milk

Sulphites

Salmon

Crustaceans

Egg

May contain traces of allergens

Sesame

Tree nuts

Fish

Gluten

Utensils

Baking Sheet

Large Pot

Measuring Spoons

Large Bowl

Small Bowl

Large Non-Stick Pan

Aluminum Foil

Medium Bowl

Colander

Tags

Spicy

Quick

Speciality

Ready-in-20

Ingredients

Salmon Fillets, skin-on

250 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(s)

Crispy Shallots

28 g

Mini Cucumber

2 unit(s)

Seasoned Rice Vinegar

1 tbsp

Oil

2 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Sugar

0.5 tsp

Preparation

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.