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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.
- 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
Top Tip for making Stir-Fry Salmon Yakitori
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.
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