Wild Alaska salmon with Japanese noodles

 This noodle dish might sound quite exotic, yet it’s put together in moments – and it tastes so good! The ingredients are readily available – and it’s very healthy too.

Noodle Broth



1 x 418g or 2 x 213g cans red or pink wild Alaska salmon
900ml (1 ½ pints) vegetable stock
1 red chilli, deseeded and slice
2 tbsp soy sauce
1 bunch spring onions, sliced
175g (6oz) broccoli, broken into small florets
110g (4oz) sugar snap peas or mangetout, halved
110g (4oz) mushrooms, sliced
300g (10oz) ready-to-wok cooked udon (thick) noodles
Salt and freshly ground black pepper

Serves: 4


1. Drain the salmon, reserving the liquid. Remove any skin and bones, if desired, then break the salmon into large chunks. Set aside

2. Put the vegetable stock into a wok or large saucepan and add the reserved salmon liquid, chilli and soy sauce. Bring up to the boil, then reduce to a simmer

3. Put the spring onions, broccoli and sugar snap peas or mangetout into the wok or saucepan and simmer for about 5-6 minutes. Add the mushrooms and udon noodles and cook for 2-3 more minutes. Add the salmon chunks and stir very gently to combine

4. Ladle the noodles and broth into 4 bowls and serve at once

Cook’s tips: Coriander tastes fantastic with this dish – just chop some up and sprinkle it over before serving. Look for udon noodles in the oriental foods section at your local supermarket.

Alaska Seafood Marketing Institute

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