A simple, Asian-inspired fish and noodle dish packed with healthy stir-fry vegetables and topped with marinated baked Salmon. Makes a perfect casual, mid-week dinner.
Ingredients
Noodles
1 tbsp sunflower oil
1 leek, sliced into thin strips
2 carrots, peeled and sliced into thin strips
160g medium egg noodles
100g broccoli florets
50g baby sweetcorn cut into three lengths each
1 leek, sliced into thin strips
2 carrots, peeled and sliced into thin strips
160g medium egg noodles
100g broccoli florets
50g baby sweetcorn cut into three lengths each
Marinade
1 tbsp plum sauce
1 tbsp sweet chili sauce
1 tbsp soy sauce
1 clove garlic, crushed
2 salmon fillets, skinned and dIced
1 tbsp sweet chili sauce
1 tbsp soy sauce
1 clove garlic, crushed
2 salmon fillets, skinned and dIced
Sauce
1 tbsp plum sauce
1 tbsp sweet chilli sauce
1 tbsp soy sauce
1 tbsp sweet chilli sauce
1 tbsp soy sauce
Method
- Preheat the oven to 180C Fan. Mix the marinade ingredients together in a bowl.
- Put the salmon cubes onto a piece of foil on a baking sheet. Pour over the marinade. Close the parcel and seal. Bake in the oven for 12 minutes until cooked through.
- Heat the oil in a wok. Add the leek and carrot and stir-fry for 3 minutes.
- Cook the noodles in boiling water according to the packet instructions. Add the broccoli 3 minutes before the end of the cooking time. Drain and add to the wok. Add the sweetcorn, soy sauce, plum sauce and sweet chilli sauce. Toss over the heat.
- Spoon into a dish. Open the foil parcel and arrange the salmon on top of the noodles pouring over the juices from the foil.
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