Spiced-up salmon noodles
Better than a takeaway, these salmon noodles also make a great packed lunch.
SERVES 4 PREP 5min COOK about 10min
• 1tbsp vegetable oil
• 1 large garlic clove, crushed
• 2.5cm (1in) piece of fresh root ginger, grated
• 4 x 150g (5oz) skinless and boneless salmon fillets, chopped into pieces
• 150g (5oz) mangetout
• Large pinch of dried chilli flakes
• 75g (3oz) tomato ketchup
• 2tbsp soy sauce
• 2 x 300g packs ready-cooked egg noodles
• 1tbsp toasted sesame oil
• Large handful of beansprouts
• 4 spring onions, sliced
• Large handful of fresh coriander, chopped
1 Heat the vegetable oil in a large frying pan or wok over a high heat.
Fry the garlic and root ginger for 10sec, then add the salmon pieces and cook for 2-3min, until the fish turns opaque. 2 Add the mangetout, chilli flakes, tomato ketchup, soy sauce, noodles and a splash of water and cook for 4-5min. Gently stir through the sesame oil, beansprouts, most of the spring onions and most of the coriander. Season to taste.
3 Divide among four bowls, garnish with the remaining spring onions and coriander and sprinkle with black pepper. Serve immediately.
PER SERVING: CALS 455; FAT 23g; SAT FAT 4g; CARBS 28g