Salmon Ginger Soba Noodles
- 30 mins
- Easy
- Mains
- 1-2 Servings
Ingredients
- 60ml Yutaka Soy Sauce
- 600g De-boned Skinless Salmon Fillets (cut into 3cm pieces)
- 1 Tbsp Ginger
- 1 Tbsp Sesame Oil
- 2 Tbsp Sunflower Oil
- 4 Sliced Spring Onions
- 60ml Rice Wine
- 270g Cooked Yutaka Soba Noodles
- 4 Tenderstem Broccolis
- 120g Frozen Edamame
- 1 Tsp Sesame Seeds
Directions
- For the marinade, mix together the ginger, sesame oil, and 2 tablespoons of Tamari in a bowl.
- Add the Salmon to the mixture and toss it to ensure it is evenly coated. Set it aside to marinate for 10 minutes.
- Heat 2 teaspoons of sunflower oil in a wok over high heat. Place half of the marinated salmon in the wok and cook it, turning occasionally, for 2-3 minutes or until it is just cooked.
- Once done, remove the cooked salmon from the wok. Repeat this process with another 2 teaspoons of oil and the remaining salmon.
- Set the cooked salmon aside to rest, covering it loosely with foil for about 5 minutes.
- Add the remaining 1 tablespoon of oil to the wok along the spring onion. Stir-fry the spring onion for 2 minutes. Then, add rice wine, broccolini, edamame, the remaining 1 tablespoon of tamari, and 60ml of water.
- Cook and stir the ingredients for 3-4 minutes or until the liquid has slightly reduced. Now, introduce the noodles to the wok with the cooked salmon and any resting juices.
- Toss everything together to warm through. Before serving, top the dish with sesame seeds.
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