Ingredients
- ramen or instant egg noodles 1 pack
- chicken or vegetable stock 750ml
- salmon 2 pieces skinless fillet
- red chilli 1, sliced
- spring onions 2, sliced
- soy sauce
- coriander ½ bunch, chopped
- lime or lemon 1, quartered
Method
-
Step 1
Cook the noodles following the pack instructions and divide between 2 noodle bowls. Heat the stock in a deep frying pan and when it is simmering, slip in the salmon. Cook for 2 minutes then add the chilli and spring onions and a dash of soy and cook for 3 minutes or until the salmon is firm to the touch.
-
Step 2
Lift a piece of salmon into each bowl and divide the broth between them. Add some coriander to each and squeeze over some lime or lemon juice.
Nutritional Information
- Kcals 383
- Fat 18.2g
- Carbs 23.1g
- Fibre 1.1g
- Protein 33g
- Salt 4.26g
