Sticky Salmon Noodle Traybake

If you’re in need of a night off the wok, this all-in-one noodle bake is for you. I confess this is a bit of a cheat’s sauce but it minimises the chopping and hands-on work, giving you time for a leisurely kitchen clear-up while the oven does its thing. The noodles become delightfully crispy in places and the sweet chilli works beautifully with the salmon. An easy, tasty dinner for those days when you don’t fancy ‘cooking’. Swap the green beans for sugar snap peas if you prefer.

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Ingredients

carrot 1 (chopped)
fresh coriander 1 (chopped)
mixed chillies 1 (sliced)
lime 1 (wedges)
sweet chilli sauce 12 tbsp
oyster sauce 6 tbsp
soy sauce 2 tbsp
salmon 4 ⅓
straight to wok noodles 600 g
green beans 200 g
sesame oil 2 tbsp

Method

Preheat the oven to 200°C/180°C fan.
Cut the carrot into matchsticks, chop the coriander, thinly slice the chilli (if using), cut the lime into wedges.
Mix the sweet chilli sauce, oyster sauce and soy sauce in a shallow dish. Reserve ¼ of the sauce for drizzling in step 6. Add the salmon to the dish, coating it in the sauce.
Lightly oil a roasting tray or oven dish, add the noodles and spread them out. Add the green beans and carrot. Drizzle over the sesame oil and combine. Place in the oven for 5 minutes.
Remove the tray, pour the sauce from the salmon over the noodles and mix through, then place the salmon on top. If the salmon has skin, scrape off any excess marinade from the skin and sprinkle with sea salt flakes. Return the tray to the oven for 15 minutes, or until the salmon is cooked.
Take the tray out of the oven, drizzle the reserved sauce over the noodles, combine.
Divide into bowls and serve sprinkled with the coriander, chilli and the lime wedges.

Sticky Salmon Noodle Traybake

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Ingredients

Method

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