Take one pan: Salmon teriyaki noodles
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.