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Speedy salmon and miso noodles
This quick and easy noodle recipe is an absolute delight. It's simple and quick to prepare, so works brilliantly for a mid-week dinner, not to mention it's packed with flavour and full of goodness!
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
500ml Cooks’ Ingredients Vegetable Stock
5 cm piece root ginger, peeled and shredded
220g pack Scottish salmon tail fillets, skinned
2 tsp Cooks’ Ingredients Shichimi Togarashi
2 tsp Cooks’ Ingredients red miso
300g pack fresh egg noodles
200g pack rainbow stir fry
1 leaves Thai basil leaves, to serve
Method
Put the stock in a large saucepan along with the ginger, cover and bring to a simmer. Simmer for 5 minutes.
Meanwhile, sprinkle the top of the salmon with shichimi togarashi and cook in a frying pan for 5 minutes on each side, seasoned side first, until cooked through
Stir the miso paste into the stock, then add the noodles and vegetables. Simmer gently for 5 minutes until piping hot.
Transfer to 2 serving bowls and top with the salmon. Scatter with basil and serve immediately.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,294kJ/ 546kcals
Fat
19g
Saturated Fat
3.7g
Carbohydrates
47g
Sugars
6.9g
Fibre
6.3g
Protein
44g
Salt
1.8g
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