- 4 salmon fillets, skinless
- 2tbsp Japanese soy sauce, plus a little extra
- 2tbsp mirin
- 1tbsp rice vinegar
- 100 to 150g (4 to 5oz) medium noodles
- 1tbsp sunflower oil
- 1 red pepper, cut into thin strips
- 2 medium carrots, cut into thin strips
- 50g (2oz) mangetout, thinly sliced
- 1tsp sesame oil
- 1tbsp sesame seeds, toasted
- few sprigs fresh coriander
Let this have at least half an hour in the marinade, better, as we said, if you do it the day before or let it sit for an hour or two, though it’s still fab whichever way. We like to put the salmon into a Ziplock bag, then add the soy, mirin and rice vinegar. Give it a good shake and leave in the fridge until you’re ready to cook it. You can freeze it at this point.
When you’re ready, preheat the grill to its hottest. Line a small roasting tin with foil (you’ll thank us when it comes to the washing up), and line up the salmon fillets on the foil. Reserve the marinade. Cook the noodles according to the pack instructions then refresh them in cold water.
Now put the salmon under the grill. Heat your wok and add the sunflower oil, then the vegetables and a slosh (that’s half a tea cup) of cold water. Stir and cook – the water steams and cooks the veg. Add the cooked noodles and the marinade. Let it all bubble, stirring all the time until it’s all hot. Once the salmon is nicely charred, set aside. Take the noodles off the heat and stir in the sesame oil, then divide them between 4 plates, top with the salmon, scatter over the sesame seeds, a little extra soy and the coriander.