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Salmon noodle bowl

0

  • Prep Time5 mins
  • Total Time5 mins
  • Makes1 serving
*PLUS Cooking time: 10 minutes
Salmon noodle bowl

Andreas Trauttmansdorff

Ingredients

  • 2 cups chicken bouillon, or chicken broth

  • 2 tbsp teriyaki sauce

  • 1 carrot

  • 1 tsp grated fresh ginger, or bottled chopped ginger

  • 1/2 tsp hot chili-garlic sauce

  • 125 g skinless salmon fillet

  • 1/2 cup uncooked rice noodles, about 30 g (see tip below)

  • 1 green onion, thinly sliced

  • 1 cup spinach leaves, or 1 cup frozen peas

Instructions

  • Pour bouillon and teriyaki sauce into a large saucepan over high heat. Thinly slice carrot. Then stir in with ginger and chili-garlic sauce. Bring to a boil. When soup boils, submerge salmon in soup. Cover. Reduce heat to medium-low. Simmer 5 minutes, then add noodles, separating them and gently stirring into broth. Simmer, covered, until noodles are done, 5 more minutes. Stir in green onion and spinach. Remove salmon. Pour soup into a large bowl. Lay salmon overtop.


Nutrition (per serving)

Calories 471, Protein 38.2g, Carbohydrates 42.4g, Fat 15.6g, Fibre 4.9g, Sodium 3111mg.

This tastes just like a noodle-house feast, yet it's one of the easiest and healthiest one-bowl suppers you'll ever make. The recipe is a snap to double, and don't feel bound by our choice of vegetables. Use whatever veggies you like or already have in your refrigerator or freezer.

Noodle tip

To measure 1/2 cup (125 mL) noodles, break noodles to fit in a measuring cup. If using a scale, weigh 1 oz (30 g) noodles.

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