with Broccolini, Cabbage and Crispy Shallots
Ingredients: Salmon fillets • Udon noodles (wheat) (wheat flour, water, salt, starch acetate, lactic acid, sodium lactate, sodium triphosphate, sodium polyphosphate, sodium alginate) • Broccolini • Vegetarian oyster sauce (soy) (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) • Ginger sauce (soy, wheat) (water, sugars (brown sugar, glucose), vinegar, tomato paste, miso powder (fermented soybeans, salt), soy sauce (soybean, maltodextrin, salt), ginger, vegetable oil, modified corn starch, salt, garlic powder, spices, natural flavour (wheat, soy), xanthan gum, citric acid, potassium sorbate) • Green cabbage • Ginger • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Sesame oil • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Sesame seeds.
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Utensils
Tags
Salmon Fillets, skin-on
250 g
Soy Sauce
0.5 tbsp
Chili-Garlic Sauce
1 tbsp
Broccolini
170 g
Sesame Seeds
9 g
Ginger
30 g
Crispy Shallots
28 g
Green Cabbage, shredded
56 g
Sesame Oil
1 tbsp
Udon Noodles
200 g
Vegetarian Oyster Sauce
0.25 cup
Ginger Sauce
4 tbsp
Salt*
0.125 tsp
Pepper*
0.125 tsp
Oil*
1 tbsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Bring a large pot of salted water to a boil over high (use same for 4 servings).
- Trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole. Halve all stalks crosswise.
- Peel, then grate 1 tbsp (2 tbsp) ginger.
- In a small bowl, combine soy sauce, ginger sauce, oyster sauce, 1 tsp (2 tsp) chili-garlic sauce and 2 tbsp (1/4 cup) water. Set aside.
- Pat salmon dry with paper towels. Drizzle each fillet with 1/2 tbsp oil, then season with salt and pepper.
- To a foil-lined baking sheet, add salmon.
- Broil in the middle of the oven for 6-8 min, until cooked through.**
- Meanwhile, heat a large non-stick pan over medium-high. When the pan is hot, add sesame oil and broccolini. Cook for 3 min, stirring often, until tender-crisp.
- Add cabbage and ginger. Season with salt and pepper. Cook for 2-3 min, stirring often, until veggies are tender-crisp.
- Add sauce mixture (from step 2).
- Cook for 1-2 min, stirring often, until sauce thickens. Remove from heat.
- Meanwhile, to the boiling water, add noodles. Cook for 1-3 min, stirring occasionally, until tender but still firm to the bite.
- Strain noodles and return to pot. Set aside.
- Add noodles and sesame seeds to the pan with veggies. Toss to combine. (NOTE: For 4 servings, toss noodles and veggies in the pot.)
- Divide noodles between bowls. Top with salmon.
- Sprinkle crispy shallots over top.
- Spoon remaining chilli-garlic sauce over top, if you like.
860
kcal
Calories
40
g
Fat
10
g
Saturated Fat
96
g
Carbohydrate
20
g
Sugar
8
g
Dietary Fiber
38
g
Protein
80
mg
Cholesterol
2340
mg
Sodium
0.1
g
Trans Fat
1050
mg
Potassium
125
mg
Calcium
2.5
mg
Iron
