Name: Salmon and mushroom noodles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 1 very low-salt stock cube; 1 clove garlic peeled and crushed; 2.5cm (½in) piece root ginger peeled and cut into thin sticks; 1 red chilli deseeded and finely chopped; 15ml mirin (Japanese rice wine – you can use ½ tsp honey mixed with 1 tbsp freshly squeezed lime juice if you prefer); 1 tsp reduced-salt soy sauce; 100g (4oz) carrot peeled and cut into thin sticks; 100g (4oz) shiitake mushrooms sliced; 1 head pak choi leaves separated (or 50g/2oz spinach); 3 spring onions sliced; 80g (3½oz) wholewheat noodles; 2 x 120g (4½oz) salmon fillets; 1 tsp sesame oil

Meal type: Main meal

Serves: 2

Total time: 35 minutes

Preparation: 15 minutes

Cook: 20 minutes

1. Dissolve the stock cube in 570ml (1 pint) boiling water and pour into a pan. Add the garlic, ginger, chilli, mirin and soy sauce. Bring to the boil , then stir in the carrot, mushrooms, pak choi, spring onions and noodles, and simmer for 10 minutes. (If using spinach instead of pak choi: for baby spinach, add just before the end of cooking time; for large leaves, chop roughly and add halfway through the simmering time.)

2. While the noodles are cooking, brush the salmon with the sesame oil and cook on a griddle pan over a medium heat for five minutes on each side (use a frying pan if you don’t have a griddle pan). Because you have oiled the fish, you won’t need to oil the pan.

3. Divide the noodles and vegetable broth between two large serving bowls and top with the salmon.

Reader-tested recipe

This recipe has been tried and tested by members of our Patient Information Panel.

My partner and I both really liked it

Heart Matters reader Rachel Gerrard said:

“My partner and I both really liked it. We also tried it with tofu instead of salmon, which works well.”

Energy 1989kJ 475kcal 24%

Carbs 36.6g -

Fibre 5.4g 18%

Fat 19.8g Medium 28%

Saturates 3.9g Low 20%

Sugar 6.4g Low 7%

Salt 1.25g Low 21%

% = an adult's reference intake

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Ingredients

1 very low-salt stock cube

1 clove garlic, peeled and crushed

2.5cm (½in) piece root ginger, peeled and cut into thin sticks

1 red chilli, deseeded and finely chopped

15ml mirin (Japanese rice wine – you can use ½ tsp honey mixed with 1 tbsp freshly squeezed lime juice if you prefer)

1 tsp reduced-salt soy sauce

100g (4oz) carrot, peeled and cut into thin sticks

100g (4oz) shiitake mushrooms, sliced

1 head pak choi, leaves separated (or 50g/2oz spinach)

3 spring onions, sliced

80g (3½oz) wholewheat noodles

2 x 120g (4½oz) salmon fillets

1 tsp sesame oil

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