Asian Egg Noodles With Smoked Salmon & Chilli

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   1. Cook the noodles following the pack instructions and divide between 2 noodle bowls. Heat the stock in a deep frying pan and when it is simmering, slip in the salmon. cook for 2 minutes then add the chilli and spring onions and a dash of soy and cook for 3 minutes or until the salmon is firm to the touch.

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   2. Divide the soup between each bowl. Add some coriander to each and squeeze over some lime or lemon juice.

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   383 kcalories, protein 33g, carbohydrate 23.1g, fat 18.2 g, saturated fat 3.6g, fibre 1.1g, salt 4.26g

* Per serving · 4 servings · Values may vary.

No additional tips available.