Fiery Chilli Pesto, Salmon & Peanut Butter Noodles
By Sacla'
Published on 10 October 2018
Peanut Butter isn’t just for toast!
It’s fabulous tossed with noodles with fiery chilli pesto, the courgettes add
crunch and zips through the richness.Time and servings
35 minsTotal time
4Servings
5 minsPrep time
30 minsCooking time
Ingredients
- 250 g of salmon fillets, skin on
- 2 tbsp of olive oil
- 2 courgettes, trimmed and finely sliced
- 2 cloves of garlic, finely sliced
- 5 cm of fresh ginger, peeled and finely sliced
- 95 g of sacla’ fiery chilli pesto
- 2 tbsp of manilife original peanut butter
- 2 tbsp of hot water, plus extra to top up
- 300 g of straight to wok udon noodles
Method
Step 1
Preheat the oven to 200C/Gas 6/180C fan oven. Sit the salmon skin side down in a roasting tin, drizzle over half the olive oil and season well with sea salt and freshly ground black pepper. Put in the oven and roast for about 20 mins or until salmon is cooked through. Remove from oven, when cool enough to handle, remove the skin and break the salmon up into chunky pieces and put to one side.Step 2
Heat the remaining oil in a large wok, add the courgettes, season and cook for about 5 mins then throw in the garlic and ginger and toss around the pan for about a further 5 mins or until courgettes are cooked, add more oil if needed. Remove with a slotted spoon and put to one side.Step 3
Add the fiery chilli pesto and peanut butter to the wok along with 6 tbsp of hot water, heat gently and stir to combine, top up with more hot water if the mixture is too thick. Separate the noodles a little and add to the pan, stir to coat and heat through then add the courgette mixture and salmon to the pan and gently stir through transfer to serving dishes.