This is so delicious and just what I needed after about a full week without a proper meal. Finally able to taste food properly again and oh does it taste good! Yay, for the start of a new week and seriously feeling 100% better. I know I said this a few weeks ago, but I am really looking forward to properly getting back into food again. We had our local 5 day festival and then I was unwell for about 5 days. Oh wait, there might be a connection..umm! In any case, this week, I promise lots of new dishes to share with you all. Tomorrow I have an idea for something with raspberries and blueberries so stay tuned.
In the meantime, we have this salmon and veggie noodle stir fry. It really is great and easy. If you follow the blog, you will know that I am all about easy. When I finally did embark on cooking this earlier today, I had originally planned to flake the salmon and add it to the stir fry. After giving it much though, by much I mean about 2 minutes, I decided against it. I thought it would be best to leave the noodle stir fry without the fish flavour. As well, I thought the salmon would have flaked too much and it probably would have just turned into a mess. In the end frying the salmon in it's own pan and keeping it on the side was perfect.
This is a fantastic dinner for four that can be on the table in 30 minutes from start to finish, if you work fast, ha! But today I did it without pausing and not clearing up much as I went along, and it was done in 1/2 hour. When making stir frys, quite often it can feel a little out of control as every single stove top is in use and it is all cooking at the same time in order for it to come together at the end. I always make sure everything single thing is prepared and by my side before I start cooking when doing stir frys. It just makes life a whole lot easier and will ultimately save you time in the long run.
Sometimes when you are stir frying vegetables they may smoke a little. If this is happening, just add a splash of water to the pan and continue to toss until the vegetables have cooked.
Teriyaki Salmon and Stir Fry Noodles
Serves 4 / Prep time: 15 minutes / Cook time: 20 minutes
For the Salmon:
4 Salmon fillets
2 Garlic cloves, crushed
1 inch piece of ginger, finely chopped
3-4 Tablespoons teriyaki sauce
2 Tablespoons olive oil
Juice of one lime
For the Vegetable Noodle Stir Fry:
Small bunch of fresh asparagus, ends trimmed and cut into 2 inch pieces
2 Large carrots, peeled and cut into match sticks
2 Garlic cloves, crushed
1 Inch piece of ginger, finely chopped
2 Tablespoons sesame oil
1 Tablespoon sesame seeds
Juice of 1 lime
1/4 Cup/60 ml teriyaki sauce
Small bunch fresh coriander, roughly chopped
2 Spring onions, finely chopped
1 Teaspoon salt
6 oz/165 grams rice noodles
For the stir fry. In a large wok,set over medium high heat, add the sesame oil, garlic and ginger. Stir for a minute and add the asparagus and carrots. Toss and stir while they cook. Approximately 8-10 minutes. Remove from heat.
In a large saucepan of boiling water set over medium heat, add the noodles and cook for about 5 minutes. Remove from heat and drain. Return the wok to medium heat and add the noodles, teriyaki sauce and lime juice. Stir and toss until completely combined and the noodles have been given a good frying. About 5 minutes. Remove from heat and toss over the fresh coriander, spring onions and sesame seeds.
In a large skillet set over medium heat, add the olive oil, garlic and ginger. Stir for about 30 seconds and add the salmon. Cook for about 4 minutes and turn each piece over. Pour over the teriyaki sauce and cook for another 4 minutes or until the salmon is cooked through. Remove from heat.
Serve salmon alongside or on top of noodles.
Click the downloadable link below to print recipe!