Miso salmon with chilli noodles

  • Total time: 20 minutes 20 minutes

Serves: 2


280g pack Waitrose 2 Boneless Scottish Salmon Fillets
2 tsp Clearspring Organic Japanese Brown Rice Miso
2 tsp toasted sesame oil
265g pack Waitrose Chinese Vegetable Stir Fry
275g pack Waitrose Sweet Chilli Egg Noodles
2 tbsp soy sauce


1. Preheat the oven to 200°C, gas mark 6.

2. Place the salmon in a small roasting tin, spread the miso paste over the top and bake for 15 minutes.

3. Meanwhile, heat the oil in a frying pan and fry the Chinese vegetables for 3 minutes. Microwave the noodles according to the pack instructions and add to the stir-fry with the soy sauce.

4. Serve the salmon on top of the noodle stir-fry.