Salmon and Corn Butter Ramen
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Ingredients
- 400 g salmon fillets, skinless, cut into chunks
- 150 g frozen sweetcorn
- 30 g unsalted butter
- 400 g ramen noodles
- 1000 ml chicken stock
- 2 tbsp soy sauce
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 664 kcal
- Protein
- 34.4 g
- Carbohydrate
- 78.2 g
- of which sugars
- 3.6 g
- Fat
- 21.8 g
- of which saturates
- 7.4 g
- Fibre
- 4.1 g
- Salt
- 4.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt half the butter in a large pan over a medium heat and fry the sweetcorn for 3-4 minutes until lightly browned.
- 2
Pour in the chicken stock and soy sauce and bring to a simmer.
- 3
Add the salmon and simmer gently for 4-5 minutes until it flakes easily and is opaque all the way through.
- 4
Cook the ramen noodles in a separate pan of boiling water according to the pack, then drain and divide between four bowls.
- 5
Ladle the broth, salmon and sweetcorn over the noodles and top each bowl with a small knob of the remaining butter.
- 6
Scatter with the spring onions and serve straight away.
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