Tag: Noodles

Honey Soy Glazed Salmon

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This is, after sushi of course, my absolute favourite way of eating salmon! It’s sticky, sweet, slightly crispy on the edge and full of flavour!

It’s super easy to make and there’s no need to marinade the fish if you don’t have the time, making it the perfect mid-week dinner.

This would work with other fish such as tuna, mackerel, and even white fish such as cod.

Serves 2

Ingredients

For the fish

  • 2 slices of responsibly sourced salmon, skin descaled or removed
  • 1 tbsp soy sauce
  • 1/2 tsp rapeseed oil
  • 2 tsp runny honey
  • 2 tsp sesame seeds

For the noodles

  • 2 nests of wholewheat noodles
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • White pepper, to taste

To serve

  • 200g Pak choi
  • 120g shiitake mushrooms
  • 1/2 cm root ginger, finely diced
  • 10g coriander
  • 1 spring onion, finely sliced
  • Chilli, finely sliced (to taste)

Method

  • Marinade the salmon in the soy sauce for half an hour (or for as long as you can).
  • Preheat the oven to 180°C fan, 200°C convection
  • Heat an oven-proof frying pan over a medium heat. Add the rapeseed oil if it not a non-stick pan. Fry the salmon for 5 minutes till crispy on the bottom.
  • Remove from the heat and drizzle the honey over the top followed by the sesame seeds.
  • Bake in the oven for 8-10 minutes till cooked all the way through.
  • Meanwhile, cook the noodles according the packet instructions. While the noodles are cooking, steam the pak choi over the top.
  • In a separate pan, sautee the mushrooms in a dry pan with the ginger.
  • Drain and mix all the remaining noodle ingredients together.
  • Serve the salmon over the noodles with the vegetables on the side and scatter with coriander leaves, spring onion and chilli to taste.

Per serving: 580kcal/ 24.0g fat/ 3.4g saturated fat/ 41.7g carbohydrates/ 9.3g fibre/ 42.9g protein

Easy Noodle Soup

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I love this recipe as it’s so adaptable. Don’t have some of the ingredients? Substitute with what you’ve got in the cupboard or fridge. All you need are the staples: noodles, stock and sesame oil. These are the key ingredients which form your foundation. From there you can build it any way you like. And the best bit, the more diversity you put into your bowl, the happier your gut microbiota will be! So don’t be afraid to try something new, or dig out an old tin of bamboo shoots which have been sitting in the back of your cupboard that you haven’t know what to do with!

Other vegetables which work well in this dish include:

  • Spinach
  • Carrot
  • Courgette
  • Beansprouts
  • Cabbage including Chinese Leaf
  • Onion
  • Baby corn
  • Mushrooms

The only other advice I can offer is to stock whole wheat noodles as a staple in you cupboard. You can find dried noodles in most supermarkets nowadays, and opting for the whole wheat option means you automatically are helping to increase your fibre intake from the get go. Remember our daily target is 30g upwards, so every gram counts.

Serves 1

Recipe

  • 1 nest whole wheat noodles
  • 1/2 tsp stock powder
  • 5g ginger, finely diced
  • 40g bamboo shoots
  • 40g water chestnuts, sliced in half
  • 1 pak choi, sliced
  • 1 tsp sesame oil
  • 1 large or 2 small spring onions, sliced
  • 10g coriander
  • 100g cooked prawns
  • Chilli slices to taste

Method

  • Bring 300ml water up the the boil, add in the stock powder, ginger and noodles. Cook for 1 minute less than the packet instructions.
  • Add the bamboo shoots, water chestnuts and pak choi for the last minute to cook.
  • Remove from the heat, place in a serving bowl and dress with the remaining ingredients.
  • Serve and slurp immediately

Per serving: 376 kcal, 7.4g fat, 1.5g saturated fat, 25.7g protein, 47.7 carbohydrates, 9.2g fibre