Speedy salmon and miso noodles

Name: Speedy salmon and miso noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 500 ml Cooks’ Ingredients Vegetable Stock; 5 cm piece root ginger, peeled and shredded; 220 g pack Scottish salmon tail fillets, skinned; 2 tsp Cooks’ Ingredients Shichimi Togarashi; 2 tsp Cooks’ Ingredients red miso; 300 g pack fresh egg noodles; 200 g pack rainbow stir fry; 1 leaves Thai basil leaves, to serve

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!

2.5 out of 5 stars(3) Rate this recipe

Serves2
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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.

Typical values per serving when made using specific products in recipe