Salmon & bok choy udon noodles

Salmon & bok choy udon noodles


The ingredient of Salmon & bok choy udon noodles

  1. Canola cooking spray
  2. 2 skinless salmon fillets
  3. 440g pkt Kantong Express shelf life udon noodles
  4. 150g green beans, cut into short lengths
  5. 1 bunch baby bok choy, cut into 3cm lengths
  6. 1 1/2 cups bean sprouts, trimmed
  7. 1 bunch fresh coriander, leaves picked
  8. 2 tablespoons salt-reduced soy sauce
  9. 2 tablespoons rice wine vinegar
  10. 1 tablespoon mirin (rice wine)
  11. 2 teaspoons sugar
  12. 1 tablespoon sesame seeds, to serve

The instruction how to make Salmon & bok choy udon noodles

  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.

Nutritions of Salmon & bok choy udon noodles

calories: 322.65 calories
calories: 5.5 grams fat
calories: 1 grams saturated fat
calories: 42 grams carbohydrates
calories: 580 milligrams sodium
calories: NutritionInformation

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