Syns per serving 1½
Ready in 35 minutes
4 skinless and boneless salmon fillets
3 tbsp reduced-salt soy sauce
Juice of 2 limes
600g fresh udon noodles (see cook’s note)
1.4 litres hot vegetable, chicken or fish stock
4cm piece fresh root ginger, peeled and grated
2 red chillies, deseeded and sliced
4 level tsp red or white miso paste, no sugar or oil
6 spring onions, finely shredded
280g sugar snap peas
2 red peppers, deseeded and sliced
250g baby pak choi, trimmed and leaves separated
Fresh coriander sprigs, to serve
1 Preheat your oven to 200°C/fan 180°C/gas 6. Place the salmon on a non-stick baking tray. Drizzle with 1 tbsp soy sauce and half the lime juice, and roast for 8-10 minutes, or until cooked through. Cook the noodles according to the pack instructions.
2 Meanwhile, pour the stock into a lidded saucepan and bring to the boil. Add the ginger and half the chilli, then reduce the heat and simmer for 5 minutes. Stir through the miso, half the spring onions, the sugar snaps, peppers and pak choi. Cover and simmer for a further 3 minutes, then stir through the remaining soy sauce and lime juice.
3 Divide the noodles between 4 bowls. Ladle over the hot soup and vegetables, then flake over the salmon. Top with the remaining chilli and spring onions. Sprinkle over the coriander and serve.
We’ve used fresh udon noodles as they’re most commonly available. However, it is getting easier to find them dried. If you’d like to make this recipe Free, use 400g dried noodles
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