Ingredients

Method

• 2 red peppers, sliced into large chunks
• 2 t extra virgin olive oil
• 200 g baby spinach
• Woolworths Asian udon noodles
• 2 x 200 g packets good-quality beef stock 4 cups
• 200 g Woolworths Norwegian salmon with pepper and dill

Method

Ingredients

Preheat the oven to 180°C. Rub the red pepper chunks with the olive oil, arrange on a baking tray and roast for 10–15 minutes.

Blanch the baby spinach or 1 minute in boiling salted water, then refresh in iced water.

Prepare the noodles according to package instructions and heat the beef stock in a large saucepan over a medium heat.

Divide the noodles and beef stock between bowls. Top with the spinach, red pepper and salmon.