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- 250ml (9fl oz) soy sauce
- 150ml (¼pt) Japanese sake
- 100ml (4fl oz) mirin or rice wine vinegar
- small knob root ginger, peeled and grated
- 4 salmon fillets, preferably organic or wild, skinned
- 1tbsp sunflower oil
- ½tsp sesame oil
- 1 red pepper, chopped
- 2 spring onions, sliced
- 100g (4oz) Birds Eye frozen soya beans
- 300g (10oz) egg noodles, cooked according to packet instructions
- 2tbsp chopped fresh coriander
- 1tsp sesame seeds, soy sauce, to serve
In a saucepan, bring the soy sauce, sake, mirin (or rice wine vinegar) and ginger to the boil and let it simmer. Reduce gently until there’s about 150ml (¼pt) left (about 15 minutes). Pour some over the salmon.
Heat a non-stick frying pan until very hot, then add the salmon and cook for 2 minutes or until the colour has changed three-quarters of the way up the salmon. Turn the fish fillets over and turn off the heat.
Meanwhile, heat a wok until really hot, then add the oils. Toss the pepper and spring onions together for 2 to 3 minutes or until beginning to soften and colour. Add the soya beans, noodles and left over yakitori sauce and toss to heat through. Spoon the noodles into 4 bowls, top with the salmon fillets and sprinkle with the coriander and sesame seeds. Serve with extra soy sauce on the side.
This sauce also works well with chicken, so why not make a double batch? With chicken, it’s better to marinate it overnight. Rice wine vinegar is mild and slightly sweet-tasting. Mixed with a squeeze of fresh lime juice, a dash of dried chilli flakes and a little fish sauce, you have an excellent fat-free salad dressing.