Teriyaki salmon and edamame soba noodle salad
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Time to make:
$5.85 per serve
(at time of publication)
Full ingredients list:
175g sachet teriyaki stir-fry sauce
4 x 100g skinless salmon fillets
4 cups frozen edamame, thawed
2 x 180g packets shelf-stable soba noodles
2 medium carrots, thinly sliced
1 medium cucumber, thinly sliced
4 shallots, thinly sliced
Nutritional information (per serve)
Instructions and steps:
Step 1Combine teriyaki sauce with 2–3 teaspoons of water and use half of the mixture to coat the salmon fillets. Set aside to marinate for 5 minutes.
Step 2Meanwhile, firmly squeeze edamame to remove beans; then discard the shells. Cook the soba noodles according to packet instructions.
Step 3Spray a large non-stick frying pan with olive oil and set over medium heat. Add the salmon fillets and cook for 2–3 minutes each side, for medium, or until cooked to your liking. Remove from the pan and use a fork to flake salmon fillets into pieces.
Step 4Toss salmon chunks through soba noodles with edamame, carrot, cucumber, shallots and remaining teriyaki sauce.
About this recipe
First published: April 2017