Salmon Teriyaki with Noodles

Sticky teriyaki-glazed salmon fillets served over soft egg noodles with crunchy vegetables.

SHOPPING LIST

• salmon fillets4
• egg noodles300g
• soy sauce4 tbsp
• mirin2 tbsp
• brown sugar2 tbsp
• garlic clove2
• ginger20g
• broccoli200g
• carrot1
• sesame seeds1 tbsp
• spring onions2
• vegetable oil2 tbsp

METHOD

1. 1Mix soy sauce, mirin, brown sugar, crushed garlic, and grated ginger into a teriyaki sauce.
2. 2Cut the salmon fillets into chunks and marinate in half the sauce for 10 minutes.
3. 3Cook the egg noodles according to package instructions, drain, and set aside.
4. 4Cut the broccoli into florets and carrot into ribbons.
5. 5Heat oil in a wok and stir-fry the vegetables for 4 minutes until tender-crisp.
6. 6Add the salmon chunks to the wok and cook for 5-6 minutes until caramelised and cooked through with no raw centre.
7. 7Pour in the remaining teriyaki sauce and the cooked noodles, toss everything together for 2 minutes.
8. 8Serve scattered with sesame seeds and sliced spring onions.

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