2 Serves
37 Mins
Preheat your oven to 200°C.
Place the noodles in a bowl and cover with boiling water. Let them soak for 2 minutes until pliable, then drain thoroughly.
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VietnameseVitamin K
69 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
18 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
280 µg / 400 µgCalcium
174 mg / 1,300 mgIron
14 mg / 18 mgMagnesium
148 mg / 420 mgPhosphorus
546 mg / 1,250 mgPotassium
1264 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
37 µg / 55 µgFiber
14 g / 28 gSugar
1 g / 50 gSaturated Fat
8 g / 20 gCholesterol
110 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
In the same bowl, combine the drained noodles with spring onions, petit pois, salt and pepper, and one-third of the butter. Toss until the butter is fully melted and the mixture is well-combined.
Divide the noodle mixture between two large sheets of baking parchment. Place a salmon fillet on top of each mound, then arrange the remaining butter slices over the fish.
Fold the edges of the parchment paper together to create sealed parcels, ensuring there are no gaps for steam to escape. Place the parcels on a baking sheet and bake for 15 to 20 minutes.
31
g43
g6
g
Russian