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Teriyaki Salmon with Soba Noodles

Teriyaki Salmon with Soba Noodles

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Traditional soba or Japanese buckwheat noodles have a strong, almost earthy flavour. A perfect match for the fresh flavours of umami-rich teriyaki salmon, sweet snow peas, ginger and lemon. If you haven’t got time to cultivate your own relaxing water garden, find your balance with this fresh and simple dish.

Tags:Egg FreeHigh ProteinLactose freeNut FreeSeafood first
Allergens:SoyGlutenFish

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.

Preparation Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 knob

ginger

1 clove

garlic

2 fillet

salmon

(ContainsFishMay be present Milk, Soy, Crustacea)

⅔ packet

soba noodles

(ContainsGlutenMay be present Soy, Egg)

1

carrot

100 g

sugar snap peas

1 bunch

spring onions

½

lemon

Not included in your delivery

2 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

1 tbs

rice wine vinegar

1 tbs

water

2 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

2 tsp

vegetable oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2470 kJ
Fat13.9 g
of which saturates2.4 g
Carbohydrate74.1 g
of which sugars9.5 g
Dietary Fibre0 g
Protein37.4 g
Sodium1410 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Grater
Knife
Peeler
Bowl
Cling Wrap
Pot
Pan
Instructionsarrow up iconarrow up icon
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1

Bring a kettle full of water to the boil. To prepare the ingredients, peel and grate the ginger, and peel and crush the garlic. Peel the carrot and cut into matchsticks. Trim and destring the sugar snap peas. Cut the lemon into wedges and finely slice the spring onion.

2

In a medium bowl combine the ginger, garlic, soy sauce, rice wine vinegar, water, brown sugar, and vegetable oil until the sugar dissolves. Add the salmon fillets and toss to coat well. Cover with cling wrap and set aside while you prepare the noodles.

3

Pour the boiled water into a large pot and bring back to the boil over a medium-high heat. Add the soba noodles and cook according to the packet directions. In the last 2 minutes add the carrot and the sugar snap peas. Drain, then toss through the spring onions.

4

Heat a dash of olive oil in a medium frying pan over a medium-high heat. Cook the salmon for 3 minutes on each side, basting with some of the remaining marinade as you go. Remove the salmon and add the noodles to the pan with any remaining marinade. Toss over a low heat to lightly coat.

5

To serve, divide the noodles between plates and top with the salmon fillets and squeeze with lemon juice.