Spicy Long Life Noodles with Tassal Salmon & Sesame-Chilli Sauce

METHOD

Step 1

Cook the noodles according to packet instructions until just tender. Drain well and toss lightly with a little oil to prevent sticking. Set aside.

Step 2

Heat 1 tablespoon of the oil in a large frying pan or wok over medium–high heat. Add the salmon cubes, season lightly and cook for 1–2 minutes per side until just cooked through. Remove from the pan and set aside.

Step 3

Add the remaining oil to the same pan. Add the spring onion whites, carrot, capsicum and broccolini. Stir-fry for 2–3 minutes until vibrant and just tender.

Step 4

In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, ginger, garlic, chilli oil, fresh chilli (if using) and lime juice.

Step 5

Add the cooked noodles to the pan with the vegetables. Pour over the sesame–chilli sauce and toss well to coat.

Step 6

Gently fold the salmon back through the noodles, taking care not to break it up too much. Warm through for 1–2 minutes.

Step 7

Divide noodles between bowls. Top with spring onion greens, coriander leaves and toasted sesame seeds. Serve immediately.

INGREDIENTS

• 300 g long life fried egg noodles (or thin egg noodles)
• 250 g Tassal salmon fillet, skin off, cubed
• 2 tbsp vegetable oil
• 1 carrot, julienned
• 1 red capsicum, thinly sliced
• 1 small bunch broccolini, chopped
• 3 spring onions, sliced (white parts for cooking, green for garnish)
• Handful fresh coriander leaves
• Toasted sesame seeds for garnish

Sesame-Chilli Sauce:

• 2 tbsp sesame oil
• 2 tbsp light soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp fresh ginger, finely grated
• 2 cloves garlic, finely grated
• 2 tbsp chilli oil (with crispy bits)
• 1 fresh red chilli, thinly sliced (optional)
• Juice of ½ lime