Crispy Asian salmon with stir-fried noodles, pak choi & sugar snap peas

"Pack your stir-fry with vegetables and top with marinated fish. This recipe cooks enough salmon for lunch the next day"
Prep time:
10 min
Cook time:
15 min
Servings:
2 people

Health Score

High
Medium
Low
9.1 / 10
High score

Glycemic Index

Index
51
Low
Load
24
High

Nutrition per serving:

Calories495.34 kcal25%
Fat19.64 g28%
Carbs47.46 g18%
Sugars6.36 g7%
Protein32.63 g65%
Sodium733.09 mg37%
Fiber4.18 g15%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
51
Low
Glycemic Load
24
High

Ingredients

2 x 100g salmon fillets (plus 2 more 100g salmon fillets if cooking for Flaked salmon salad lunch - see 'goes well with')
2 tsp reduced salt tamari or soy sauce
2cm piece ginger, peeled and finely chopped or grated
1 garlic clove, finely chopped
2 tbsp lemon or lime juice
1 tsp sesame oil
85g vermicelli rice noodle
2 tsp rapeseed oil
1 tsp sesame oil
1 spring onion, trimmed and thinly sliced
1 garlic clove, finely chopped
½ red chilli, deseeded and finely chopped
2cm piece ginger, peeled and finely chopped
100g sugar snap pea
100g pak choi (or spinach)
1 large red pepper, sliced
1 tsp tamari or soy sauce
1 tsp Thai fish sauce
juice ½ lime
1 tbsp finely chopped coriander

Directions

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