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
Salmon with watercress udon
  • Ready in: 18 mins
  • Serves: 4
  • Price: £2.63 per serving
Nutritional Info
Each 396 serving contains
  • Energy 2900KJ 693KCAL
  • Fat high
  • Saturates low
  • Sugars low
  • Salt high
of your reference intake.
Typical energy values per 100: 732kJ/175kcal.
  • 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
  • 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.