Salmon Ramen with Mushrooms & Pak Choi

Pak choi is generally in season from ....


You will need...

Equipment
Large saute or frying pan 
Medium saucepan

Ingredients
Black bean or edamame spaghetti or noodles of your choice (allow 50g pp)
1 tbsp toasted sesame oil
4 salmon fillets, skinless, cut into bite size chunks
10cm fresh ginger, peeled, finely grated
2 garlic gloves, crushed
2 tbsp soy sauce
1-2 tbsp miso soup paste
200ml boiling water
1 pak choi head, chopped into slices
Large handful of chestnut mushrooms, thinly sliced
3 spring onions, thinly sliced
1 tsp chilli flakes
1 tbsp sesame seeds
Handful of fresh coriander or parsley, finely chopped
1/2 lime

To make...

Serves 2-4
  1. Cook the black bean or edamame spaghetti for 3 minutes in boiling water, drain and set aside
  2. Add the sesame oil to the pan and quickly brown the salmon both sides.  Remove and set aside
  3. Add the ginger and garlic and gently cook on a low heat until they are both fragrant, be careful not to let them burn
  4. Stir in the soy sauce and miso paste and add the boiling water.  Bring to the boil and reduce down to a simmer for 5 minutes or until the broth has slightly thickened
  5. Add the mushrooms, pak choi, spring onions and chilli flakes.  Cook for a few minutes
  6. Stir in the salmon and spaghetti/noodles and cook for a few minutes.  Turn the heat off
  7. Spoon into your bowls and garnish with sesame seeds, coriander or parsley and a big squeeze of lime
  8. Serve immediately

Nutritional Info
Per Serving
144g kcal | 2.6g fat | 0.4g saturates | 24g carbs | 24g sugars | 3.2g fibre | 2.8g protein | 0g salt

LOW CAL | LOW FAT| LOW SATS | POTASSIUM | CHLORIDE | CALCIUM | PHOSPHORUS | MAGNESIUM | IRON | COPPER | MANGANESE | VITAMIN E | THIAMIN | VITAMIN B | FOLATES | VITAMIN C


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