- Serves 2 - Ready in 25 min -
Gather together…
2 tbsp sesame seeds.
100g wholewheat dried noodles(1/3 of a pack).
2 tsp sesame oil.
2 tbsp syrup or runny honey.
2 tsp low-salt soy sauce.
1/2 tsp chilli flakes.
2 hot-smoked salmon fillets (i.e. ready-to-eat salmon), with or without the skin, as preferred.
1/2 red pepper, thinly sliced into long strips.
1/2 yellow / orange pepper, thinly sliced into long strips.
1 handful of small / button mushrooms, thinly sliced.
1 handful of pak choi leaves, separated and washed well (or use baby spinach leaves).
N.B. You can use any suitable quick-to-cook vegetable of your choice in this dish (instead of / as well as the peppers and mushrooms) e.g. small broccoli florets, mangetout pea pods, thinly sliced carrot batons etc.
Get cooking…
1. Boil a full kettle of water ready to cook the noodles.
2. Meanwhile, heat a dry wok / large, shallow pan (with a lid for later) over a MEDIUM heat. Add the 2tbsp of sesame seeds and toast for circa. 4 min until they are lightly golden, then remove the sesame seeds from the pan and put them in a small bowl for later.
3. Put the 100g of dried wholewheat noodles into a pan of boiling water on the hob, cook for 5 minutes, stir to separate and then set aside in the hot water (to keep them warm) until needed.
4. Turn off the heat under the wok and let the wok cool for two minutes (or the liquids will burn and spit) before adding the 2 tsp of sesame oil, the 2 tbsp of honey/syrup, the 2 tsp of soy sauce and the 1/2 tsp of chilli flakes.
5. Turn the heat under the wok back on to MEDIUM and add the two salmon fillets -they are already cooked, they just need heating through for 2 minutes on each side (if you are using uncooked salmon then cook them until hot and flaky throughout). Remove from the wok and set aside.
6. Now add the chopped vegetables (NOT the leafy veg yet) to the wok, toss to coat them in the sauce.
7. Stir fry the vegetables for 2 minutes, with the lid on, lifting the lid to stir every 30 seconds.
8. Drain the noodles, stir with a fork to separate them and add the cooked noodles to the vegetables in the wok. Heat the dish through for 1 minute (or until piping hot), stirring often.
9. Add the pak choi / spinach leaves and heat for circa 1 minute with the wok lid on, so that the leaves wilt. Stir.
10. Then re-add the pre-warmed salmon fillets on top of the noodle / veg mixture and heat for a final minute, until the salmon is piping hot again throughout.
11. Divide the noodle / veg mixture onto the plates, top with a piece of salmon each and sprinkle with the earlier-toasted sesame seeds. Serve immediately.