4 x 180g salmon steaks
1 packet of good-quality egg noodles

For the teriyaki
4tbs light soy sauce
4tbs dark honey
4tbs sake
6tbs mirin
2.5cm cube fresh ginger, finely grated
2 large cloves garlic, finely chopped

For the stir-fry
1 yellow pepper, julienned
1 red pepper, jullienned
1 small Chinese cabbage, finely shredded
150g bean sprouts, washed
Large handful spring onions, chopped
Small handful of coriander, chopped
2tbs nam pla fish sauce
2.5cm wasabi horseradish paste, squeezed from tube
Groundnut oil for frying

Method

Combine all the teriyaki ingredients together. Marinade salmon steaks in the sauce for at least an hour. Cook the noodles in plenty of salted boiling water for four minutes. Drain and refresh under cold running water. Drain and reserve.

Cook the salmon under a hot grill for three to four minutes on both sides. Baste once with reserved marinade.

At the same time heat up a large wok, add a small amount of oil, and when it starts to smoke throw in peppers, Chinese cabbage and bean sprouts. Stir-fry for two minutes.

Add spring onions. Combine nam pla and wasabi. Add to stir-fry. Cook for one minute until the vegetables are al dente. Remove from heat and reserve.

Add one teaspoon of oil to another wok. Heat until smoking. Toss in noodles. Stir-fry once, then add reserved teriyaki sauce. Cook until marinade is bubbling.

Divide noodles into four large bowls, leaving enough sauce to coat the salmon. Add the coriander to the vegetables. Place salmon on top. Coat with remaining sauce and serve.

Andrew Brown

Photo © Rob Whitrow


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