ingredients (serves 1)

1tsp chilli flakes
1/2 a lime zested and juiced
1tsp gochujang paste
1 tsp sesame seed oil
2tsp soy sauce
1tsp Shaoxing vinegar
1 clove garlic
udon noodles
whole spring onion sliced
salmon fillet


  1. Preheat your oven to 180 c
  2. Place your salmon on a baking tray and season with salt bake in the oven for around 10-15 minutes, based on the thickness of the salmon fillet. 
  3. Mix your chilli flakes, lime juice and zest, gochujang paste, sesame seed oil, soy sauce, Shaoxing vinegar, grated garlic, and the bottom white part of the spring onion. 
  4. Heat around 25ml of water in a wok and add your udon noodles. Allow the water to cook off and the noodles to break down; once the noodles have broken down, add your chilli mix in and toss through, allowing the noodles to get covered in the chilli sauce. 
  5. Add your noodles onto your plate with your cooked salmon, and finish with the sliced green part of the spring onions. 

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