CHILLI SOY SALMON WITH WOK-FRIED NOO­DLES

This speedy Asian meal is a tasty com­bi­na­tion of chilli soy salmon with wok- fried noo­dles.

Bundaberg Style - - RECIPES - RECIPE BY VALLI LIT­TLE AND WAR­REN MENDES

IN­GRE­DI­ENTS

● 1⁄ cup (90g) honey 3

● 100ml light soy sauce

● 1 long red chilli, seeds re­moved, finely chopped

● 4 x 180g salmon fil­lets, pin-boned

● 1 tbsp olive oil

● 2 tsp sesame oil

● 200g baby spinach leaves

● 2 tsp grated gin­ger

● 300g fresh sin­ga­pore (wok-ready) or thin hokkien noo­dles

● Lime wedges, to serve.

METHOD Step 1

Com­bine honey, soy sauce and chilli in a small bowl, then set sauce aside.

Step 2

Sea­son the fish with sea salt. Heat a fry­ing pan over medium heat. Add 2 tsp olive oil and 1 tsp sesame oil to the pan, then cook fish, skin-side down, for 5 min­utes or un­til skin is crisp. Turn and cook the fish for a fur­ther 2 min­utes or un­til just cooked but still pink in the cen­tre.

Step 3

Mean­while, heat re­main­ing 2 tsp olive oil and 1 tsp sesame oil in a wok over high heat. Add the spinach and gin­ger, and stir-fry for 1 minute. Add the noo­dles, toss­ing to com­bine and heat through.

Step 4

Pour half the chilli soy sauce over the salmon, then pour re­main­ing sauce over the noo­dles and toss to com­bine. Serve salmon with the noo­dles and lime wedges to squeeze over.

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