Salmon Noodle Bowl

So even though I haven't yet started weightwatchers, I did buy a couple of weightwatchers cookbooks and I've been cooking some of the recipes from them. I am loving noodle soups at the moment and they are very healthy. I had to try this one, although I didn't follow the recipe exactly, it was still delicious. I used udon noodles, kai lan, and left out the bamboo shoots and bean sprouts as I didn't have any.



Salmon Noodle Bowl (from Weightwatchers Book of Recipes)
(Serves 1)
(11WW ProPoints per serving)

125g salmon fillet, skinned
30g thin rice noodles
kettleful of boiling water
425ml fish or chicken stock
60g sugar snap peas, sliced
60g beansprouts rinsed
40g drained bamboo shoots
1 tbsp chopped coriander
2 spring onions, sliced
wedge of lime to serve

For the Marinade
2 tbsp teriyaki sauce
1 tsp artificial sweetner
juice of 1/2 lime

Mix the teriyaki sauce, sweetner and lime juice together in a dish. Turn the salmon in the marinade to coat and set aside.

Soak the rice noodles in boiling water for 5 mins, then drain.

Heat a frying pan, lift the salmon out of the marinade (keeping the marinade) and then dry fry for 2 mins on each side until the flesh is caramelised.

Meanwhile bring the stock to the boil, add the reserved marinade and sugarsnap peas and simmer for 3 mins until just tender.

Place the noodles in a deep bowl. Top with the beansprouts and bamboo shoots. Pour the hot broth and the sugarsnap peas into the bowl and scatter with the coriander and spring onions. Place the salmon on top of the noodles. Serve with a wedge of lime to squeeze over.

The salmon can be replaced with 165g skinless boneless chicken breast but it will need about 10 mins to cook through. The ProPoints value will be 9.