Salmon Soba Noodle Stir-Fry
1 tbsp grated ginger
1 tbsp sesame oil
N cup (60 ml) tamari
600 g skinless salmon fillets, pin-boned, cut into
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
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.