Sesame salmon udon noodles
- ½ cup Asian soy & sesame seed dressing
- 500g boneless, skinless salmon fillets, cut into 2cm pieces
- 440g packet wok-ready udon noodles, blanched
- to separate strands
- 2 x 300g packets rainbow slaw
- 3 shallots, cut into 3cm lengths
- To serve
- black sesame seeds
- red chilli, sliced
1 Heat 2 tablespoons of the dressing in a large non-stick frying pan over medium-high heat. Cook salmon, in batches, for 2 minutes each side, or until the salmon is browned and just cooked through. Transfer to a plate.
2 Add remaining dressing to pan. Add noodles and rainbow slaw and cook, tossing occasionally for 3 minutes, or until heated.
3 Return salmon to pan along with the shallots, toss to combine. Spoon into four serving bowls. Serve sprinkled with sesame seeds and chilli.
Nutrition Info (per serve)
Total fat 20.8g
–Saturated fat 3.9g
Dietary fibre 6.3g
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