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Teriyaki Salmon with Vegetable Noodle Stir Fry

Posted on June 20, 2015


This is one of my favourite Friday night suppers...in fact an any night supper really!


To serve 2 you'll need:

2 salmon fillets

2 medium egg noodle nests

Teriyaki sauce

Vegetable oil

1 clove garlic, grushed

1cm ginger, grated

3 spring onions, sliced

3 mini pak choi, quartered

handful of mini sweetcorn, halved lengthways

handful of mangetout

Start by marinating your salmon. Pour 5 tbsp of teriyaki sauce over the salmon fillets and leave for at least 20 minutes. Once you're ready take off the excess sauce, leaving to one side for later, and cook your salmon fillets. My preference is to steam them so I use my VZug Combi Steam Oven (call us on 0118 939 3046 if you want one of your own!) set to 100% steam where it takes between 10-12 minutes depending on how you like your salmon. Alternatively use a regular bamboo steamer over a pan of boiling water or you can just grill the fillets in the oven.

Pop your noodles into boiling water and cook as per the packet instructions. Drain and put to one side.

Once your salmon is cooked leave them to rest whilst you do the stir fry.

Add 1 tbsp of vegetable oil to a wok and turn the heat up high. Once your oil is blisteringly hot add the garlic, ginger and spring onions. Then pop in the sweetcorn and mangetout and cook for 2 minute. Add the pak choi and cook for a further minute. Stir in your cooked noodles (don't worry if they have stuck together slightly when they cooled as very quickly the heat from the wok will loosen them again) and finish with pouring in the teriyaki sauce left over from the marinade. Serve with an extra drizzle of teriyaki sauce.