Ingredients:
2 salmon fillets, skinless
For the marinade:
5 tbsps soy sauce
3cm ginger, peeled and finely grated
1 garlic clove, finely grated
1 lime, zest and juice
1 tbsp rice vinegar
2 tbsps runny honey
1 tsp sesame oil
For the stir-fried noodles:
1 tbsp sesame oil
Half bunch spring onions, finely sliced at an angle and separated into white and green parts
2 garlic cloves, finely chopped
1/2 red chilli, deseeded and finely chopped (use the whole chilli for more heat)
3cm ginger, peeled and finely grated
200g sugar snap pea
200g pak choi
1 red pepper, sliced
2 nests egg noodles
Handful coriander, roughly chopped and extra for garnish
Toasted sesame seeds (optional garnish)
Extra sliced red chilli (optional garnish)
Extra lime wedges
Serves 2
Method:
1. Make the teriyaki marinade by mixing together all the ingredients in a shallow bowl. Taste and correct the seasoning by adding more honey or lime to taste. Add the salmon fillets, turning them so that they are nicely coated. Cover with cling film and leave to sit for 30 mins at room temperature (turning halfway through).
2. Heat a non-stick frying pan over a medium heat. Add the salmon fillets curved side down, leaving the marinade in the bowl. Cook for 3 minutes.
3. Meanwhile, in a large frying pan or wok, heat the sesame oil over a high heat. Add the white parts of the spring onions, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins.
4. Cook the noodles according to the packet instructions.
5. Flip the salmon fillets over and continue to cook for 3 minutes on the other side, keeping an eye on the vegetables.
6. When the fish is ready, turn the heat off under the pan and loosely cover with foil.
7. Once the noodles are cooked, add them to the vegetables along with the coriander. Toss well, then add the excess marinade and mix until well combined so the noodles are well coated and glossy. Add a splash more soy or sesame oil if needed.
8. Serve the noodles then top with the salmon fillets and spoon over any extra juices from the salmon pan. Sprinkle over the sliced green spring onions and coriander and top with the sesame seeds and extra chilli if using. Serve with lime wedges.