• 130g Salmon Fillet Salmon Fillet, baked
• 145g udon noodles Udon Noodles
• 80g mangetout Mangetout
• 80g carrots Carrots, raw
• 30g teriyaki sauce Teriyaki Sauce
• 2 cloves garlic, grated Garlic
• 5g ginger Ginger, fresh
• 5g sesame seeds Sesame Seeds

1. 1

   Prep everything first: wash and trim the mangetout and carrot, then measure out the sauce ingredients.

2. 2

   Loosen the udon noodles in boiling water for 2 minutes and drain.

3. 3

   Place the salmon on a lined tray, brush with some of the sauce and bake at 200°C for 12-14 minutes until it flakes easily.

4. 4

   Whisk the teriyaki sauce with the grated garlic and ginger. Add to the pan for the final 2 minutes and let it bubble into a sticky glaze.

5. 5

   Meanwhile, steam or stir-fry the mangetout and carrot for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: udon noodles first, then the veg and salmon, spooning over any remaining sauce. Finish with the sesame seeds.

Tap ingredients and steps to tick them off as you cook.