Syn Free Teriyaki & Chilli Salmon with Noodles | Slimming World

This is amazing! I’m really not keen on fish at all (before I started Slimming World I wouldn’t touch it!), but this Syn Free Teriyaki & Chilli Salmon with Noodles combines some of my favourite things. Noodles, sweet, sour, heat, and some fresh acidity!

Syn Free Teriyaki & Chilli Salmon with Noodles

Technically this isn’t “Teriyaki” not in the traditional sense, but it’s the closest you’ll get that’s Syn free!

Fish is notoriously difficult to cook, don’t let the lengthily instructions put you off – this is a pretty fool proof way. Salmon is very forgiving! It’s really hard to over cook due to the sauce that it will sit in, in the oven. Talking of Salmon, you want boneless, skin on and a decent thickness.

Syn Free Teriyaki & Chilli Salmon with Noodles

If you wish, you can omit the fish sauce (it smells rank by the way – trust me it’ll taste a LOT nicer!), but it really adds to the depth of the sauce. the ingredients are so similar to an asian slaw dressing, only with tomato puree and veg stock. You can add some more chilli flakes if you like it a bit spicier! If you fancy a sneaky treat add in a drizzle of sesame oil right at the end, but this will add syns & remember to count them if you do!

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We use Sukrin 1 which is an all-natural granulated stevia sweetener alternative to sugar with zero calories. You can grab Sukrin 1 over onAmazon UK.

Syn Free Teriyaki & Chilli Salmon with Noodles

Sukrin 1 doesn’t have that strange after taste that a lot of artificial sweeteners do! It also shares the exact same sweetness and weight to sugar – which makes it really easy to substitute in recipes like this Syn Free Teriyaki & Chilli Salmon with Noodles.

Syn Free Teriyaki & Chilli Salmon with Noodles

If you are using a powdered sweetener, then please check how it compares to sugar. In some cases you’ll need to use less, as powdered sweeteners weigh less.

Synning the sweetener

As you will probably know Slimming World have brought out some new recommendations regarding the syn value of granulated sweeteners. Slimming World have confirmed what this change means.

Where there is 1 tbsp or more being used per serving they recommend members count 0.5 Syn per tbsp. If using smaller amounts, like a pinch or teaspoon, there’s no need to worry about Syns at all.

The recipe for this Syn Free Teriyaki & Chilli Salmon with Noodles uses 1 tablespoon of sweetener and is divided into 2 portions. That’s half a tablespoon per portion, so there’s no need to add any syns on for the sweetener itself.

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Syn Free Teriyaki & Chilli Salmon with Noodles

Votes: 6
Rating: 3.83
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Servings

Prep Time

Cooking Time

people 15 minutes 25 minutes

Calories

Weight Watchers

Slimming World 

615kcal 15

Smart Points

Zero

Syns

Per people Per people Per people
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INGREDIENTS
Please don't take a screenshot. These recipes are updated often!

INSTRUCTIONS
  1. In a wok or large frying pan heat the garlic and ginger in a little frylight. When they become aromatic add in the soy sauce, fish sauce, rice vinegar, Sukrin 1, Super Cirio, lime juice dried chilli flakes, and the vegetable stock. Heat over a high heat for 10 minutes - stirring often
  2. Whilst you wait for the sauce to reduce - boil a kettle of water, and pour into a large bowl. Submerge the noodles and set aside. Preheat your oven to 190-200°C ready for the salmon
  3. Tip the reduced sauce into a jug (we're going to use half for the salmon and half for the noodles). Wipe down the frying pan, and heat again with a few sprays of frylight. When VERY hot add the salmon skin side down. Leave the salmon alone for 5 minutes -don't shake the pan, or touch them - just leave them to sizzle
  4. Once you start to see the corners of the salmon curl up - it's time to tip in half of the sauce that you put aside. It will spit and bubble, so be careful! Baste the salmon with some of the sauce and place in the pre-heated oven for 10 minutes
  5. Now it's time to make the noodles! Drain the noodles off and set aside, we'll be using them in a mo
  6. Heat up a wok or frying pan with some frylight, and tip in the papers and spring onion. When the spring onion softens, add the mange tout and sugar snap peas. Cook for a few more minutes
  7. Add the drained noodles & the rest of the sauce - keep stirring. Add the pak choi and turn the heat down
  8. Chop up the lime - slice 3 times (to make 2 slices) and then cut the ends in half to make wedges.
  9. Time to check the salmon, lift a flake or 2 in the middle and see if it's cooked. It probably won't be quite ready, so add a lime slice to the top of each fillet, baste with the sauce and put back in the oven for a further 5 minutes. You'll notice the sauce will have gone nice and sticky... this is what we want!
  10. Check the salmon again - it should be ready to serve. First plate up the noodles, then top with the salmon, some of the sauce and garnish with the lime wedges!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

IMPORTANT INFORMATION

Syn values given are correct at time of writing but may not always be accurate.

This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World. 

We’re aren’t trained by Slimming World nor authorised to give Slimming World advice. Should any advice given here should not replace the advice of your Slimming World consultant.

Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

We kindly ask that you share this recipe via the share buttons and not via screenshots. 

As our recipes change often in accordance with syn value changes, we want to ensure that they're as accurate as possible at all times. 

If you use or re-create our recipes we kindly ask:

  • That you credit us by not only screenshot but linking to our original recipe post
  • You don't reproduce the recipe in full
Kay
Kay

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