I made this for myself on Wednesday evening, after my late night at work. It’s quick and easy to do, and the chilli, ginger and garlic mean that it’s tasty and full of flavours. I did some harissa-marinated asparagus and steamed pak choi to go with it, as it seemed a little ‘veg-lite’. Annoyingly the noodles went a little claggy in the wok, so it’s possible that I overcooked them a little, or didn’t separate them properly before putting them in the wok, which made it difficult to mix them in with the ginger, chillies, garlic and spring onions. I’ll do better next time!
4 x 150g salmon steaks
50ml of vegetable oil
3 cloves of garlic, grated
20g of fresh ginger, grated
8 spring onions, sliced
1 medium red chilli, thinly sliced
200g of dried rice noodles, boiled for 3 minutes and then drained
100g of beansprouts (I’m not that keen on beansprouts, so I used sliced sugar-snap peas instead
A handful of coriander, chopped
1 tablespoon of fish sauce (I completely forgot to add this, and the recipe didn’t seem to suffer)
For the miso glaze:
10g of red miso paste
2 teaspoons of balsamic vinegar
2 teaspoons of soy sauce
1 teaspoon of hot, smoked paprika
1 tablespoon of water
Mix together the ingredients for the miso glaze. Paint the salmon steaks with it and then lay them on a grill tray lined with foil.
Heat the oil in a wok and stir fry the garlic, ginger, chilli and spring onion for a couple of minutes. The add the boiled and drained noodles, beansprouts (or sugar-snaps) and chopped coriander.
(You may need to use a pasta fork to separate out the noodles otherwise they’ll clump together and won’t mix well with the garlic and so forth.)
Grill the salmon steaks for about 6-7 minutes, turning once.
Stir the fish sauce into the stir-fried vegetables. Then arrange the noodle/vegetable mix on serving plates and place the salmon steaks on top.