Waitrose and Partners
Egg noodles with hot smoked salmon & sesame leeks

Egg noodles with hot smoked salmon & sesame leeks

A different way to enjoy noodles that’s not quite a stir fry, not quite a salad. The honey salmon’s rounded smoky flavour and sweet notes are a delicious match for the leeks and umami-laden dressing.

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  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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Ingredients

  • 3 tbsp sunflower oil
  • 60g roasted peanuts, roughly chopped
  • 30g sesame seeds
  • 2 small leeks, trimmed, halved lengthways and sliced into half moons
  • 1 tbsp dark soy sauce
  • tbsp light soy sauce
  • 1 tbsp Chinese rice wine vinegar
  • 1 clove/s garlic, crushed
  • 2 tbsp Cooks’ Ingredients Tahini
  • 2 red chillies, deseeded and finely chopped
  • ½ x 250g pack medium egg noodles
  • 120g pack baby spinach
  • 160g pack 2 Scottish Hot Smoked Salmon Fillets With Honey Marinade, flaked, skin removed

Method

  1. Warm the oil in a large frying pan. Add the peanuts and sesame seeds to the pan and gently toast for about 2 minutes, then scoop out (it’s fine if a few sesame seeds are left behind). Set aside.

  2. Add the leeks to the pan, season with a little salt and fry, stirring often, for 10-15 minutes until the leeks are softened and crisping up in parts. Take the pan off the heat and stir in the soy sauces, vinegar, garlic, tahini and most of the chilli, toasted peanuts and sesame seeds.

  3. Meanwhile, cook the egg noodles in boiling water for 5 minutes 30 seconds. Drain, refresh under cold water and add to the frying pan. Toss to combine, adding splashes of cold water to loosen, about 75ml in total, as needed. Gently stir in the baby spinach. Plate up the noodles, top with the salmon and sprinkle with the reserved chilli, peanuts and sesame seeds.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,933kJ/ 945kcals

Fat

60g

Saturated Fat

8.8g

Carbohydrates

51g

Sugars

17g

Fibre

12g

Protein

43g

Salt

3.8g

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