Salmon Stir-Fry with Udon Noodles

METHOD

Step 1

Combine sesame oil, soy sauce and ginger in a medium bowl. Add salmon and coat well. Set aside for 10 minutes.

Step 2

Bring a large pot of water to the boil and cook the noodles for 1 minute until soft. Remove, rinse in cold water and drain.

Step 3

Heat ½ of the peanut oil in a wok and cook salmon cubes for 4 minutes, turning occasionally or until evenly cooked.

Step 4

Add the rest of the peanut oil to the pan and cook onion, broccolini and capsicum. Toss in the edamame beans and cook for 2 more minutes.

Step 5

Return the salmon to the pan with the noodles. Pour over the vinegar and mirin. Cook for 30 seconds.

Step 6

Remove from pan and serve topped with sesame seeds, shredded green onions and extra soy sauce on the side.

Ingredients:

2 portions (300g) Tassal salmon fillets, skin-off, cut into 3cm chunks OR 300g Diced Tassal Salmon
2 tsp sesame oil
2 tsp soy sauce
3cm piece fresh ginger, peeled and grated
250g udon noodles
1 tbsp peanut oil
½ medium brown onion, cut into wedges
1 bunch broccolini, cut into 3cm pieces
1 small red capsicum, thinly sliced
1 cup edamame beans
2 tbsp rice wine vinegar
2 tbsp mirin
2 spring onions, thinly sliced
1 ½ tsp black sesame seeds