• 2 reduced-salt vegetable stock cubes
  • 15g peeled fresh ginger, sliced thinly
  • 2 red chillies, washed
  • 1 bunch spring onions, washed and finely chopped
  • 2 tbsp light soy sauce
  • 200g pak choi, quartered
  • 300g rice noodles
  • 300g leftover cooked salmon
  • 1 tbsp fresh mint leaves, washed, to serve
  • 1 tbsp fresh basil leaves, washed, to serve


  1. 1

    Make up 1½ litres of vegetable stock in a large deep saucepan and add the sliced fresh ginger, 1 halved red chilli, the spring onions and the soy sauce. Bring to a boil, then turn down the heat and leave to simmer for 15 minutes.

  2. 2

    Remove the ginger and chilli from the broth and discard, then add the pak choi to the pan and cook for 2 minutes.

  3. 3

    Cook the noodles according to instructions on the packet. Divide between two serving bowls, then ladle over the broth and pak choi. Add the cooked leftover salmon, then garnish with the fresh mint and basil leaves and the remaining red chilli, finely sliced.

Nutritional Details

Each serving provides
  • Energy 3596kj 859kcal 43%
  • Fat 20.5g 29%
  • Saturates 3.9g 20%
  • Sugars 4.7g 5%
  • Salt 2.3g 38%

% of the Reference Intakes

Typical values per 100g: Energy 293kj/70kcal

Each serving provides

121.0g carbohydrate 3.8g fibre 45.8g protein

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