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    Speedy salmon and miso noodles

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    Speedy salmon and miso noodles

    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes

    Serves: 2


    500ml Cooks’ Ingredients vegetable stock
    5cm piece root ginger, peeled and shredded
    220g pack Scottish salmon tail fillets, skinned
    2 tsp Cooks’ Ingredients shichimi togarashi
    2 tsp Cooks’ Ingredients red miso
    300g pack fresh egg noodles
    200g pack rainbow stir fry
    Thai basil leaves, to serve


    1. Put the stock in a large saucepan along with the ginger, cover and bring to a simmer. Simmer for 5 minutes.

    2. Meanwhile, sprinkle the top of the salmon with shichimi togarashi and cook in a frying pan for 5 minutes on each side, seasoned side first, until cooked through.

    3. Stir the miso paste into the stock, then add the noodles and vegetables. Simmer gently for 5 minutes until piping hot.

    4. Transfer to 2 serving bowls and top with the salmon. Scatter with basil and serve immediately.

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    This recipe first appeared in Waitrose & Partners Health, New Year 2019 issue. 


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