Teriyaki Salmon with Egg Noodles & Pickled Vegetables
Serves 4 // Easy / Preparation Time: 20 minutes
Ingredients:
4 salmon fillets or 400g tofu
60g teriyaki sauce
10g caster sugar
80ml rice vinegar
160g rainbow slaw - dry
1 red onion
1 red chilli
juice of 1/2 lime
2 carrots
1 cucumber
400g egg noddles
1 scallion
handful of coriander
Method:
Coat the salmon or tofu in teriyaki sauce and leave to marinade while you prep the veg.
Mix the rice vinegar and sugar to make a pickle juice and leave to sit until the sugar dissolves.
Combine the coleslaw with the chopped red onion, chilli and lime juice.
Slice the carrots and cucumber into thin strips. Add to the slaw mix and toss into the pickle juice.
Pan fry the salmon for 2 minutes on each side, or until cooked through. (can also bake in the oven for 20 minutes at 180C degrees).
If using tofu, fry in a pan until golden and crispy ~ 5/10 minutes.
Boil the egg noodles as per instructions and mix in with the pickled veg.
To serve, place the salmon on top of the egg noodle and pickled veg, garnish with fresh coriander and spring onions.
*nutritional info and footprint displayed is prescribed for the dish if salmon is used. Using tofu would change the values*
