Today I am making your weeknights easier (and healthier) with this super speedy recipe.
This is a dish that is perfect for the more vegetable phobic people in your life… It may look like a pile of egg noodles to the untrained eye but in fact half of the noodles are made up of cleverly disguised courgettes and carrots: this is the genius of the spiralizer. I had been somewhat sceptical of this clean eating device (as why on earth would you want to substitute carbs for vegetables?!?!) but my lovely flatmate got me one for my birthday and I am now obsessed. It is crazy easy to use and the resulting “zoodles” are honestly delicious. Obviously I am not going to give up on carbs altogether but I like to have a mix of regular and veg noodles. If you do not possess a spiralizer then fear not as literally every supermarket seems to sell spiralized courgette and butternut squash these days. Failing that you can simply grate in a courgette or just get rid of the green stuff all together and have a good old fashioned bowl of noodley goodness.
Prep time: 10 minutes
Cooking time: 20 minutes
- 2 fillets salmon
- 2 tbsp honey
- 2 tsp soy sauce
- 1 tbsp sesame oil
- 1 thumb or ginger, peeled and grated
- 2 cloves of garlic, peeled and grated
- zest and juice of 1 lime
- 1 tbsp soy sauce
- 1 large bunch or coriander, finely chopped
- 2 nests of egg noodles
- 2 carrots, peeled and coarsely grated
- 2 courgettes spiralized into noodles
- 1 tsp crushed chili flakes
- Preheat your oven to 170 degrees Celsius. Pat the salmon fillets down with a piece of kitchen towel to absorb excess moisture. In a bowl combine the honey and 2 tsp soy sauce, pour it over the salmon and massage it into the surface a little bit. Transfer the salmon to a baking tray that is lined with greased foil. Place in the oven to cook for 10 – 20 minutes depending on the thickness on the salmon.
- Cook the egg noodles according the packet instructions and drain when cooked. Meanwhile heat up the sesame oil in a large wok or frying pan on a hight heat. Add in the ginger, garlic, lime zest and coriander, stir together and fry for a few minutes. Pour the grated carrot and courgette into the pan and fry for five minutes before adding in the egg noodles. Stir to combine and then squeeze over the lime juice and soy sauce.
- Divide the noodles evenly between two plates and then top each with a fillet of salmon. Sprinkle over the chili flakes and any remaining coriander and then serve straight away.
Thank you so much for reading this post, I hope that you enjoyed it! Please let me know what you think in the comments as I love hearing from you and do not forget to follow me on instagram and on this blog to see more recipes and foodie musings from me. The link to do both can be found below if on a tablet/ phone or in the side bar if on a computer >>>.