Salmon Soba Noodle Stir-Fry

Ingredients

1 tbsp grated ginger

1 tbsp sesame oil

N cup (60 ml) tamari

600 g skinless salmon fillets, pin-boned, cut into

1-inch pieces

2 tbsp sunflower oil K bunch spring onions, sliced on an angle N cup (60 ml) Chinese rice wine (shaohsing)

2 bunches broccolini/rapini, stalks halved lengthwise

1 cup (120 g) frozen edamame (soybeans)

270 g soba noodles, cooked to packet instructions, drained

2 tsp sesame seeds

Directions

1. MARINADE: in a bowl, combine the ginger, sesame oil and 2 tbsp tamari.

Add the salmon and toss to coat. Set aside for 10 minutes to marinate.

2. SALMON: Heat 2 tsp sunflower oil in a wok over high heat. Add half the salmon and cook, turning, for 2–3 minutes until just cooked. Remove and repeat with another 2 tsp oil and remaining salmon. Set aside to rest, loosely covered with foil, for 5 minutes. Alternatively, place the salmon on a baking sheet lined with foil, and bake at 400 F for 20 minutes, or until flaky.

3. VEGETABLES: Add remaining 1 tbsp oil to the wok with the spring onions and stir-fry for 2 minutes. Add rice wine, broccolini, edamame, remaining 1 tbsp tamari and N cup (60 ml) water. Cook, stirring, for 3–4 minutes until liquid has reduced slightly.

4. ASSEMBLY: Add the noodles to the wok with the salmon and any resting juices, then toss to warm through. Top with sesame seeds to serve.