Teriyaki Salmon Noodles
Teriyaki Salmon Noodles



  • 2 salmon fillets (skin-on) approx 125g each
  • 1 red chilli, finely chopped
  • 1 tbsp mirin
  • 1 tbsp soy sauce
  • Small handful of coriander, chopped
  • ½ thumb-sized piece of ginger, grated
  • 140g mangetout
  • 2 tbsp teriyaki sauce
  • 300g wok noodles
  • Preheat the oven to 190C, and line a baking tray with parchment. Lay the salmon (skin-side down) on the paper, and spoon over a mix of the chilli, mirin, ginger, soy, and coriander. Roast for 15 mins.
  • Heat up your wok and toss in the mangetout with 1 tbsp of water, and cook for 2 mins. Stir in the teriyaki sauce, followed by the noodles, and heat through. Divide between two bowls, and top with the chilli salmon - delicious!
20 mins
2 serving

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