Crispy Asian salmon with stir-fried noodles, pak choi & sugar snap peas

• Produce

  • 1/2 Chilli, red
  • 1 tbsp Coriander
  • 2 Garlic clove
  • 2 2cm piece Ginger
  • 100 g Pak choi
  • 2 tsp Reduced salt tamari or soy sauce soy sauce soy sor-s
  • 1 Spring onion
  • 100 g Sugar snap pea
  • 1 tsp Tamari or soy sauce soy sauce soy sor-s

• Condiments

  • 2 tbsp Lemon or lime juice
  • 1 tsp Thai fish sauce

• Pasta & Grains

  • 85 g Vermicelli rice noodle

• Baking & Spices

  • 1 Red pepper, large

• Oils & Vinegars

  • 2 tsp Rapeseed oil rapeseed oil if you want
  • 2 tsp Sesame oil

• Drinks

  • 1 Juice

• Other

  • 2 X 100g salmon fillets (plus 2 more 100g salmon fillets if cooking for flaked salmon salad lunch - see 'goes well with'

Found on bbcgoodfood.com

Description

Ingredients

• 2 x 100g salmon fillets (plus 2 more 100g salmon fillets if cooking for Flaked salmon salad lunch - see goes well with)
• 2 tsp reduced salt tamari or soy sauce Soy sauce soy sor-sAn Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
• 2cm piece ginger, peeled and finely chopped or grated Ginger jin-jerMainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
• 1 garlic clove, finely chopped
• 2 tbsp lemon or lime juice
• 1 tsp sesame oil
• 85g vermicelli rice noodle
• 2 tsp rapeseed oil Rapeseed oilIf you want a light alternative to other cooking oils, rapeseed is a great choice and has…
• 1 tsp sesame oil
• 1 spring onion, trimmed and thinly sliced Spring onion sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…
• 1 garlic clove, finely chopped
• ½ red chilli, deseeded and finely chopped
• 2cm piece ginger, peeled and finely chopped Ginger jin-jerMainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
• 100g sugar snap pea
• 100g pak choi (or spinach) Pak choi pak-choyThis member of the cabbage family has a number of different names, including bok choy, horse…
• 1 large red pepper, sliced
• 1 tsp tamari or soy sauce Soy sauce soy sor-sAn Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
• 1 tsp Thai fish sauce
• juice ½ lime Lime ly-mThe same shape, but smaller than…
• 1 tbsp finely chopped coriander

Directions

• Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon over the marinade, turning the fish so that it’s nicely coated. Cover with cling film and leave to sit for 10 mins (or longer if you have time).
• Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
• Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm. Put the other 2 fillets on another plate if using for Flaked salmon salad (see goes well with), cover with foil, leave to cool, then chill.
• In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, 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, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling.
• Remove from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle over any juices. Sprinkle with coriander and serve.

Nutrition