Salmon noodle bowl
0
- Prep Time5 min
- Total Time5 min
- Makes1 serving
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.
