SALMON YAKI SOBA
Ingredients (serves 2)
2 smoked salmon fillets
2 portions of soba noodles.
2 handfuls of manger out or sugar snap peas
1/2 punnet of chestnut mushrooms, sliced
A handful of edamame beans
2 spring onions, chopped
1/2 bag beansprouts
2tsp sesame oil
Olive oil
1 garlic cloves
2tbsp soy sauce
1tsp maple syrup
1/2tsp crushed ginger
A handful of fresh coriander
Sesame seeds for garnish
(Tenderstem broccoli also works well in this but I didn’t have any to hand)
Method – this is a super speedy stir fry, so everything happens in one go so be on the ball
1. Heat olive oil in a frying pan over low-medium heat. Add the salmon fillets skin-down and fry for about 7-8 minutes, rotating on each side every couple of minutes until the outside is golden and inside still pink.
2. Meanwhile, bring a wok or frying pan to medium heat and add the sesame oil. Once hot, add the spring onions and garlic and fry for 2 minutes. Then add the sliced mushrooms and mangetout and continue to fry for 3-4 minutes.
3. Add the soba noodles to the water and boil for 4 minutes, or as instructed.
4. Once the salmon is cooked, remove it from the pan and allow it to rest on some kitchen towel to remove any excess oil.
5. Once the noodles are cooked, transfer them to the wok with a dash of the noodle water and stir to combine with all the veg. Throw in the bean sprouts and stir.
6. Add the soy sauce, crushed ginger, and maple syrup and toss to combine.
7. Gently flake the salmon into the wok and stir.
7. Serve up and sprinkle over the edamame beans, fresh coriander, and sesame seeds.
