Take one pan: Salmon teriyaki noodles

Published: 00:02 BST, 11 July 2021 | Updated: 00:02 BST, 11 July 2021

View
comments

FEEDS 4

TAKES 30 minutes

handful of sugar snap peas

1 red pepper, deseeded and finely sliced

bunch of spring onions, green and white parts roughly chopped

1 large carrot, roughly grated

250g medium dried egg noodles

2 garlic cloves, finely chopped

a large thumb-sized piece of fresh ginger, peeled and finely chopped

1 red chilli, finely sliced, plus extra sliced into rings to garnish

1 tbsp honey

2-3 tbsp dark soy sauce

4 skin-on, boneless salmon steaks

small handful of coriander, finely chopped, to serve

Drizzle a little oil into a flat-bottomed wok or large frying pan on a medium-high heat. Add the sugar snap peas, red pepper, spring onions and grated carrot and fry for 10 minutes, stirring regularly, until the vegetables are just beginning to soften.
In the meantime, place the noodles in a separate saucepan and cover with boiling water. Bring to the boil, then reduce the heat and simmer for 5 minutes, until cooked. Drain and set aside.
Add the garlic, ginger, chilli, honey and soy sauce to the wok. Fry for 2 minutes, until the garlic is softened. Using a spoon, remove the vegetables and any sauce from the pan and set aside in a bowl.
Heat a little more oil in the pan and turn the heat up to high. When the oil is spitting hot, fry the salmon steaks, skin-sides downwards, for 3 minutes, then turn them over and fry them for a further 2-3 minutes, or until cooked through. You may have to do this in batches, depending on the size of your wok. Remove from the pan and set aside on a plate.
Return the vegetables and any sauce to the wok along with the drained noodles. Move the noodles and veg around the pan for a minute or two, until they’re combined and heated through.
Divide the noodles equally between 4 bowls, top each portion with a salmon steak and season with a little salt. Scatter over the finely chopped herbs to serve, if you wish.