Best 3 Chilli Salmon Teriyaki Noodles Recipes

CHILLI SALMON & TERIYAKI NOODLES

Steps:

• Heat oven to 190C/170C fan/gas 5. Line a baking tray with parchment and put the salmon, skin-side down, on top. Mix together the chilli, mirin, soy, ginger and coriander, and spoon over the salmon. Roast the salmon in the oven for 12-15 mins until just cooked.
• Heat a large frying pan or wok and cook the mangetout with 1 tbsp water for 2 mins until tender but still with some bite. Stir in the teriyaki sauce and noodles to heat through. Divide between 2 plates and top with the salmon.

TERIYAKI CHILLI SALMON | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• In a wok or large frying pan heat the garlic and ginger in a little low calorie cooking spray. When they become aromatic add in the soy sauce, fish sauce, rice vinegar, granulated sweetener, tomato puree, lime juice dried chilli flakes, and the vegetable stock. Heat over a high heat for 10 minutes - stirring often
• Whilst you wait for the sauce to reduce - boil a kettle of water, and pour into a large bowl. Submerge the noodles and set aside. Preheat your oven to 190-200°C ready for the salmon
• Tip the reduced sauce into a jug (we're going to use half for the salmon and half for the noodles). Wipe down the frying pan, and heat again with a few sprays of Low calorie cooking spray. When VERY hot add the salmon skin side down. Leave the salmon alone for 5 minutes -don't shake the pan, or touch them - just leave them to sizzle
• Once you start to see the corners of the salmon curl up - it's time to tip in half of the sauce that you put aside. It will spit and bubble, so be careful! Baste the salmon with some of the sauce and place in the pre-heated oven for 10 minutes
• Now it's time to make the noodles! Drain the noodles off and set aside, we'll be using them in a mo
• Heat up a wok or frying pan with some Low calorie cooking spray, and tip in the peppers and spring onion. When the spring onion softens, add the mange tout and sugar snap peas. Cook for a few more minutes
• Add the drained noodles & the rest of the sauce - keep stirring. Add the pak choi and turn the heat down
• Chop up the lime - slice 3 times (to make 2 slices) and then cut the ends in half to make wedges.
• Time to check the salmon, lift a flake or 2 in the middle and see if it's cooked. It probably won't be quite ready, so add a lime slice to the top of each fillet, baste with the sauce and put back in the oven for a further 5 minutes. You'll notice the sauce will have gone nice and sticky... this is what we want!
• Check the salmon again - it should be ready to serve. First plate up the noodles, then top with the salmon, some of the sauce and garnish with the lime wedges!

TERIYAKI SALMON NOODLES

Steps:

• Preheat the oven to gas 7, 220C, fan 200c. Mix the teriyaki sauce, honey, garlic, and ginger in a small bown and then brush over the salmon fillets. Put the fish in a foil-lined roasting tin and leave to marinate for 10 minutes.
• Add the noodles and leeks into a pan of boiling water and simmer for 3-4 minutes, drain and then tip into a large bowl. Add the sesame oil, soy sauce, sliced chilli and toss to combine.
• Cut out 4 30cmx30cm (12in) squares of nonstick baking paper. Divide the pak choi between each, top each with the noodle mix and a lime half and then scrunch up the paper and tie with kitchen string to make a parcel.
• Sprinkle the marinated salmon with sesame seeds and place on the top shelf of the oven. Place the noodle parcels on the next shelf and bake for 8-10 minutes.
• Serve the noodles in their parcels (to be opened at the table), or spoon the contents onto a plate, and top with a piece of salmon. Spoon over some teriyaki sauce from the tin to finish.