Salmon and watercress noodles

Salmon with watercress udon

Japanese-style noodles add an oriental twist to the classic combo of salmon and watercress

By , 29 March 2016

(10 votes)

Salmon with watercress udon

  • 18 Mins

  • Serves: 4

Nutritional Info
Each 396g serving contains

  • Energy

    2900KJ

    693KCAL

    35%

  • Fat

    29.7g

    high

    42%

  • Saturates

    5.1g

    low

    26%

  • Sugars

    11.5g

    low

    13%

  • Salt

    2.77g

    high

    46%
of your reference intake.
Typical energy values per 100g: 732kJ/175kcal.
Ingredients
  • 4 x 130g salmon fillets
  • 1tbsp sesame seed oil
  • 4tbsp reduced salt soy sauce
  • 4tbsp sweet chilli sauce
  • 250g udon noodles
  • 2tbsp vegetable oil
  • 5 radishes, sliced
  • 2 spring onions, sliced
  • 155g sugar snap peas
  • 85g packs Grower’s Selection Watercress
Method

  • Put the salmon in a shallow dish. Combine the sesame oil with the soy and sweet chilli sauces. Pour over the fish and set aside to marinate.

  • Cook the udon – follow the pack instructions. Drain then refresh under cold water.

  • Drain the salmon, reserving the marinade. Heat 1tbsp of the vegetable oil in a large nonstick pan and cook the fish for 4 mins on each side. Transfer to a warmed plate.

  • Wipe the pan with kitchen roll. Heat the other 1tbsp oil. Add the radishes, spring onions and sugar snap peas. Stir fry for 1-2 mins. Add the udon. Fry for 1 min then add the watercress and reserved marinade. Heat through and serve with the salmon.