Peanut, Sesame and Salmon Ginger Noodles

Ingredients

• Atlantic salmon

  Fish, wild, raw

  16 oz or 454g

• Egg noodles

  Dry, enriched

  8 oz or 227g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Limes

  Raw

  2 fruit or 134g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Red peppers

  Hot chili, raw

  2 pepper or 90g

• Peanut butter

  Smooth style, without salt

  2 tbsp or 32g

• Ginger Stir-In Paste

  Gourmet Garden

  6 tsp or 30g

Directions

1. Preheat the grill to high. Line a baking tray with foil, place the salmon on it, and grill for 4 minutes on each side or until just cooked through.
2. Cook the noodles according to the package instructions, then drain and return them to the pan.
3. In a bowl, whisk together the sesame oil, peanut butter, 2 tablespoons of boiling water, ginger paste, lime juice, and soy sauce. Add this mixture to the pan with the noodles and heat through, stirring for 1 minute.
4. Flake the salmon and stir it through the hot noodles along with the chilies, scallions, and chopped cilantro. Serve with lime wedges for squeezing over.