Soy Ginger Salmon Noodles
This Asian inspired dish is full of flavour and only requires a couple of ingredients. It's also interchangeable, I used salmon but you can swap out and add in prawns or chicken (I would add the prawns into the noodles 4 mins before serving and if you're using chicken I would dice into chunks and fry in a little oil browning the edges before moving onto step 2. )
Recipe (Serves 2)
What you will need...
2 nests of egg noodles
2 skinless raw salmon fillets or 200g raw prawns or 2 skinless chicken breasts
100g tenderstem broccoli
1 small red onion
1 large garlic clove
2cm piece ginger
2 tbsp sesame oil
5 tbsp soy sauce
3tbsp sesame seeds
1 tsp chili flakes
Large handful coriander
Peel and finely chop the ginger. Place your salmon fillets in tinfoil, drizzle over 1 tbsp soy sauce and a little of the ginger, cover with the foil and bake at 180.c for 12 mins.
Finely chop the red onion, add to a large frying pan with 1 tbsp sesame oil on a medium heat with a sprinkle of salt for 5 mins until translucent.
Trim the stems and leaves off the broccoli, add to the pan with crushed garlic and the remaining ginger, turn up the heat slightly
Fill a saucepan with water and bring to the boil, add your 2 nests of egg noodles and simmer for 4 mins, drain and set aside.
Add to the frying pan 1 tbsp sesame oil, 4 tbsp's soy sauce, 1 tsp chili flakes, 3 tbsp's sesame seeds and the cooked noodles. Give it all a good stir and turn down the heat
Take the salmon out the oven, use a fork to flake into pieces and add to the pan with the coriander.
Serve up and enjoy!