Whole wheat noodles with salmon and veggies

Stephania Mitsides


Preparation Time:

15 min

Cooking Time:

15 min


5 servings
Category:For Kids

Related Video

Made with

Bouillon for Pasta
Whole Wheat Spaghetti


  • 1 pack Mitsides Whole Wheat Spaghetti (500g)
  • 2 cubes Mitsides Bouillon for pasta
  • 2 skinless salmon fillets
  • 2 spring onions, chopped
  • 1 red pepper, deseeded and cut in thin strips
  • 1 carrot, cut in thin strips
  • 1 zucchini, cut in thin strips
  • 1 cup broccoli, cut in small florets
  • ½ cup purple cabbage, thinly sliced
  • 2 Tbsp mirin
  • 2 Tbsp sesame oil

For the dressing:

  • 3 Tbsp dark soy sauce
  • 2 Tbsp light soy sauce
  • 1 Tbsp sesame oil
  • 1 Tbsp maple syrup


In a large pot with boiling water add the bouillon cubes. When dissolved, add the pasta and cook following pack instructions until al dente.
In a large skillet, heat 1 Tbsp sesame oil and add the salmon fillets. Cook for 3-4 minutes until almost cooked and remove from the pan. Add remaining 1 Tbsp sesame oil and add the vegetables. Cook until slightly softened and add the mirin sauce. Add the salmon back to the pan and break in pieces with a fork.
Meanwhile, mix all dressing ingredients together.
Add the pasta to the pan with the salmon and vegetables. Add the dressing and mix well. Serve hot.

Discover More Recipes

Prep Time: 40min

Chicken and Mushroom pie

Prep Time: 10min

Linguine with tuna and lemon sauce

Prep Time: 10min

Wild rice with sweet potatoes, cranberries and blue cheese

Prep Time: 10min

Four cheese saccottini with pumpkin and sage sauce

Prep Time: 5min

Whole wheat pasta with avocado pesto sauce – vegan

Prep Time: 10min

Linguini with Crab and chili

Prep Time: 30min

Chickpea and Bean tortilla wraps with tahini pesto

Prep Time: 30min

Baked Eggplant Rolls

Prep Time: 15min

Mushroom Tortelloni with Beef Stroganoff Sauce

Prep Time: 20min

Greek Pastichio with strained yoghurt

Prep Time: 10min

Village pasta with mushrooms, spinach and basil pesto

Prep Time: 10min

Warm salad with lentils and goat cheese

Share this recipe

Print Friendly, PDF & Email