Easy mid week meal. Once you have spent 10-15 mins preparing the ingredients, it only takes 10 minutes cooking to bring it all together.
Ingredients – Serves 2
- 2 salmon fillets (skin on)
- 3 tbsp vegetable oil or groundnut oil
- 3-4 nests of noodles
- 2 cloves garlic, finely chopped
- 20g root ginger, finely chopped
- half a red onion, finely sliced (reserve some for garnish)
- 250g chesnut mushrooms, halved or quartered if large
- a couple of brocolli florets, roughly chopped
- 1/2 tsp chilli flakes
- 2 tbsp soy sauce
- 4 tsps pure honey
- 2 tbsp hot water
To garnish
- 1 tbsp sesame oil
- 2 tsp sesame seeds, toasted
- handful of coriander, roughly chopped
- 1 lime, cut into wedges
- sliced red onion
Method
- Once you have prepared the ingredients as per sections above, start by frying the salmon in a tbsp of the oil, on a medium heat, skin side down. This will take 5-7 minutes on the skin side aiming for a crispy finish. Then for the last minute or so, flip the fillet over and cook on the other side. Total cooking time should be 7-8 minutes looking for the salmon to turn opaque.
- While the salmon is cooking, cook your noodles as per the packet instructions. Both the salmon and the noodles can sit to one side while you bring the rest of the ingredients together. Keep the noodles loose with a little oil to stop them turning into a big globule!
- In a wok or a large frying pan, heat the remaining oil on a medium heat, and when hot add the garlic, ginger and red onion. Keep stirring and cook for a couple of minutes before adding the mushrooms, brocolli and chilli flakes.
- Fry for another minute or so then add the soy, honey and hot water. Continue to fry for another 5 minutes until everthing is cooked through.
- Take off the heat, stir in the sesame oil and then add your cooked noodles to the pan.
- Divide into bowls and garnish with the remaining red onion, coriander and scatter over the sesame seeds. Serve with the lime wedges on the side.
- Enjoy!
