Oriental Salmon and Chilli Noodles
Summary
| Yield | |
|---|---|
| Prep Time | 30 minutes |
| Tags | Global Gourmet |
Description
A pretty damn impressive meal, if I do say so myself.
Ingredients
- 4 skinless salmon fillets
- 150 g rice noodles
- 6 spring onions, shredded
- 1 fresh green chillis
- pk fresh coriander, chopped
- 1 T sesame seeds, toasted
- oriental marinade (see recipe)
Instructions
Coat the salmon in the marinade and set aside.
Pour boiling water over the noodles and leave to soak for 5 minutes. Drain and rinse the noodles in several changes of cold water. Drain thoroughly when rinsed.
Heat a large wok (preferably non-stick) and cook the salmon fillets on each side for 5 minutes, until dark brown. Mine hae always burnt, but I kind of like the slightly blackened exterior. Make sure you are gentle when turning them as they have a tendancy to disintegrate. Remove from the pan and keep warm.
Add the noodles to the pan with the remaining marinade, and toss well. Stir in the spring onions, chillis, coriander and sesame seeds. Mix well again, tossing the mixture in the pan, until piping hot.
Serve the salmon on a bed of the noodles.
Notes
The marinade is here
This is really good and also pretty fast to make, but it's high intensity cooking, and the salmon is difficult to do without it falling apart. It's still tasty though, even if, like me, you score minus points for presentation.