Chilli-Lemon Salmon & Konjac Noodles
with Mixed Veggies & Crushed Peanuts
There's no need to compromise on flavour when you're keeping calories in check and with this chilli-lemon pepper number, tasteless salmon and soggy noodles are a thing of the past! With vibrant veggies and slurptastic noodles, this one will get you on your feet and dancing (it is that good!).
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 bag
green beans
1
zucchini
1
carrot
2 clove
garlic
1 packet
salmon
(Contains: Fish; May be present: Crustacean, Mollusc.)
1 packet
konjac noodles
1 sachet
lemon pepper seasoning
1 pinch
chilli flakes
1 packet
sesame dressing
(Contains: Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1 packet
crushed peanuts
(Contains: Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
Not included in your delivery
olive oil
1 tbs
honey
½ tbs
low sodium soy sauce
(Contains: Gluten/Gluten, Soy;)
1 tsp
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Cooking Steps
• Trim and roughly chop green beans. Thinly slice zucchini and carrot into half-moons. Finely chop garlic. • Pat salmon dry with paper towel. Drain and rinse konjac noodles. • In a small bowl, combine the honey, low sodium soy sauce and vinegar. • In a medium bowl, combine salmon, lemon pepper seasoning, a pinch of chilli flakes (if using) and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot, zucchini and green beans until slightly tender, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. • Transfer to a bowl, season and set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Stir in honey-soy mixture, cooked veggies, sesame dressing and konjac noodles, until combined, 1 minute. • Season to taste.
• Divide chilli-lemon pepper salmon and sesame konjac noodles between bowls. • Sprinkle over crushed peanuts and a pinch of chilli flakes to serve. Enjoy!