Serves 4
Ingredients
- 4x salmon fillets (100g each)
- 180g soba noodles (dry)
- 1 bunch bok choy, roughly chopped
- 1 cup edamame (shelled), defrosted
- 1 head of broccoli, cut into small florets
- 2x spring onions, thinly sliced
- 2 tsp ginger, grated
- 2x cloves garlic, crushed
- 1 tbs sesame oil
- MARINADE:
- 1tbs fish sauce
- 2 tbs salt reduced soy sauce
- 1/2 lime, juiced
- 2 tsp ginger, grated
- 1tbs sesame oil
Method
- 1 Combine marinade ingredients.
- 2 Pour over salmon, cover and place in the fridge for 15 minutes.
- 3 Slice bok choy, cut broccoli into florets, grate ginger, crush garlic and slice onions.
- 4 Cook noodles according to packet instructions, when cooked, run under cold water.
- 5 Heat a wok with half the sesame oil, adding broccoli for 2- 3 minutes and stir fry. Then add bok choy, ginger, garlic, edamame and spring onions and stir fry for a further 2-3 minutes. When vegetables are almost cooked, remove from the pan and set aside.
- 6 Heat the wok with the remaining sesame oil and add salmon. Leave marinade in the bowl. Cook salmon for around 10 minutes, turning as needed.
- 7 When cooked, using tongs and a fork, break up the salmon into pieces.
- 8 Add noodles, marinade and vegetables to the pan and combine.
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