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Chilli salmon ramen
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500ml Cooks’ Ingredients fish stock
1 tbsp Cooks’ Ingredients frozen Thai mix
65g Waitrose fine egg noodles
100g pack Waitrose kiln-roasted Scottish salmon flakes
320g bag Waitrose mushroom stir-fry
1. Place the stock and Thai spices in a saucepan and bring to the boil.
2. Add the noodles and cook for 2 minutes.
3. Stir in the salmon and mushroom stir-fry and heat for 2-3 minutes until cooked through and piping hot. Ladle into 2 large bowls and serve.
Ideally, we should all be reducing the amount of salt in our diet. Why not add herbs, spices or pepper to flavour your food instead of automatically reaching for the salt shaker? You’ll find that over time your palate changes and you will need less salt to taste a salty flavour.
Typical values per serving:
This recipe was first published in February 2013.