Ingredients
9 total- 4 skinless salmon fillets
- 100 ml of teriyaki sauce
- 2 vegetable or chicken stock cubes
- 1 drizzle of sesame oil
- 6 spring onions, white and green parts separated and thinly sliced
- 2 pak choi, quartered lengthways
- 200 g of dried egg noodles
- 1 handful of beansprouts
- 1 red chilli, finely chopped, to garnish
Method
4 stepsStep 1
About 1 hr before you’re ready to start cooking, put the salmon in a bowl, add the teriyaki sauce and turn the fillets to coat the fish. Cover and leave to marinate in the fridge.
Step 2
Mix the stock cubes with 1.5L of boiling water and add to a hot saucepan, followed by the noodles and a drizzle of sesame oil. Bring to the boil and cook for 1 min.
Step 3
Lay the salmon on top of the noodles and pour over any leftover teriyaki marinade. Add the whites of the spring onions and the pak choi. Cover and simmer gently for 5 mins, then add the beansprouts and cook for 2 mins until the noodles are tender and the fish is cooked through.
Step 4
To serve, divide the salmon, noodles and broth between 4 bowls and garnish with chilli and the greens of the spring onions.