Ross Edgley’s Salmon Chili Teriyaki Shirataki Noodle Bowl

Salmon Chili Teriyaki Shirataki Noodle Bowl

CALORIES 429 | PROTEIN 17g | FAT 14g | CARBS 26g | SUGARS 19g

Serves: 2

  •  Salmon fillets
  • Juice of 1⁄2 lemon
  • 1⁄2 zucchini roughly chopped
  • 1 red bell pepper, sliced
  • 2 oz edamame beans
  • Scallions, finely chopped
  • 1 red onion, sliced
  • 9 oz shirataki noodles
  • 1 tbsp light soy sauce
  • Sea salt and black pepper
  • Spray light oil


• 1 tsp ginger purée
• 1⁄2 tsp garlic purée
• 1 tbsp honey
• 2 tsp chili flakes
• 3 tbsp light soy sauce

1. Preheat the oven to 350°F.

2. Wrap the salmon fillets in an aluminum foil parcel, seasoned with lemon juice, salt, and pepper. Bake in the oven for 15–20 minutes, until flakey.

3. Place the sauce ingredients in a saucepan and cook until slightly thickened.

4. After 10 minutes of salmon baking, spray a skillet with light oil and fry the vegetables for 5 minutes. Add the noodles and soy sauce and cook for a few more minutes.

5. Serve in pasta bowls, topping with a salmon fillet. Pour the sauce over to finish.

Enjoyed this Salmon Chili Teriyaki Shirataki Noodle Bowl Check out another recipe from Ross tomorrow!


Salmon Chili Teriyaki

For more vibrant recipes that deliver on flavor and nutritional content, get some inspiration on Muscle and Health’s FOOD section

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Ready to channel your culinary creativity courtesy of Ross Edgley’s award-winning World’s Fittest Cookbook? Download the full recipe guide with ingredients and step-by-step method now and thank us later. The only problem you face now is which blockbuster recipe to try first