Salmon & bok choy udon noodles

Cooking Fish Salmon & bok choy udon noodles

Detailed step-by-step description of how to cook the dish "Salmon & bok choy udon noodles". Try it by all means

Lables: Low fat Low kilojoule Lower gi Lactose free Milk free Shellfish free
  1. Heat a non-stick frying pan over a medium-high heat. Spray with cooking spray. Add the salmon fillets and cook for 3-4 minutes each side until just cooked through. Set aside to cool slightly.
  2. Meanwhile, heat the noodles according to packet instructions. Transfer to a large bowl. Place the beans in a heatproof bowl. Pour over boiling water and set aside for 2 minutes or until bright green. Add the bok choy and stir until it wilts. Drain and add to the noodles.
  3. Flake the salmon and add to the noodles with bean sprouts and coriander.
  4. Combine the soy sauce, rice vinegar, mirin and sugar. Toss through the noodles until well coated. Divide among serving bowls and scatter with sesame seeds to serve.

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Canola cooking spray
2 skinless salmon fillets
440g pkt Kantong Express shelf life udon noodles
150g green beans, cut into short lengths
1 bunch baby bok choy, cut into 3cm lengths
1 1/2 cups bean sprouts, trimmed
1 bunch fresh coriander, leaves picked
2 tbsp salt-reduced soy sauce
2 tbsp rice wine vinegar
1 tbsp mirin
2 tsp sugar
1 tbsp sesame seeds, to serve

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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