Teriyaki salmon noodles

Name: Teriyaki salmon noodles
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: 160 g pack baby sugar snaps; 3 tbsp Essential Mayonnaise; 1½ tbsp soy sauce; 1 Essential lime, juice; 1 clove/s garlic, finely grated or crushed; 275 g pack microwaveable rice noodles; 150 g white cabbage, finely shredded; 4 Essential Salad Onions, finely sliced; 160 g pack Waitrose Scottish Hot Smoked Salmon With Teriyaki; Chiu Chow chilli oil, to serve (optional)

A veg-packed supper that’s on the table in just 20 minutes.

3.5 out of 5 stars(6) Rate this recipe

HealthyHigh protein2 of your 5 a day

Serves2
CourseMain meal
Prepare15 mins
Cook5 mins
Total time20 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.

160g pack baby sugar snaps
3 tbsp Essential Mayonnaise
1½ tbsp soy sauce
1 Essential lime, juice
1 clove/s garlic, finely grated or crushed
275g pack microwaveable rice noodles
150g white cabbage, finely shredded
4 Essential Salad Onions, finely sliced
160g pack Waitrose Scottish Hot Smoked Salmon With Teriyaki
Chiu Chow chilli oil, to serve (optional)

Bring a saucepan of salted water to the boil, then blanch the sugar snaps for 2-3 minutes. Drain, refresh under cold running water and drain again. Meanwhile, in a large mixing bowl whisk together the mayonnaise, soy sauce, lime juice and garlic.
Heat the rice noodles according to pack instructions, then add to the mixing bowl along with the cabbage, salad onions and sugar snaps. Toss everything together to coat in the dressing. Divide between plates.
Remove the skin from the salmon and flake the fish over the noodles. Serve with a little chilli oil, if liked.

Typical values per serving when made using specific products in recipe