Teriyaki Salmon Noodles

INGREDIENTS (serves 3-5 people)

280g Salmon fillets
2/3 cloves Garlic
2 Chillies
4/5 slices of Ginger
3 Tbsp dark Soy sauce
1 Tbsp Rice Wine Vinegar
3 Tbsp Teriyaki sauce
1 Tbsp runny Honey
250g Egg Noodles
1 Lrg Carrot
2 Pak choi
150g baby Corn
100g Bean sprouts
Peanuts
Sesame Oil
Chicken stock
Bunch of fresh Coriander

INSTRUCTIONS

Slice 2/3 cloves of Garlic, 2 Chillies and add to a dish.
Take 3/5 slices of Ginger and add to the bowl.
Add 3 Tbsp dark Soy, 1 Tbsp Rice Wine Vinegar and 3 Tbsp Teriyaki sauce to the Chilli, Garlic and Ginger.
Add 1 Tbsp of runny Honey to the marinade.
Season the Salmon fillets with salt and pepper and place in the Teriyaki marinade.
Leave the Salmon to marinade for a minimum of 2 hours and up to 24hours.
Chop the baby Corn in half, thinly slice the Carrot with a vegetable peeler and chop the Pak choi in quarters.
Chuck the vegetables in a bowl.
Place a high walled frying pan on a high heat and add a splash of Sesame Oil.
Also, pop a large sauce pan on a high heat and bring the Chicken stock to the boil.
Gently place the marinaded Salmon skin down in the Oil and leave to fry for 1/2 minutes until the skin is crispy.
Turn the Salmon and fry on the other side for 1min then turn on to each sides for 30secs each side.
Place Salmon back on the skin and pour in the marinade and fry for another 1min.
Remove the Salmon and reduce the Teriyaki for 30secs - 1min.
Chuck the Beansprouts in the Teriyaki and pop the Noodles in the sauce pan of stock.
After 1min stick the vegetables in with the Noodles.
After 3min drain off the Noodles and Veg and throw in the frying pan with the Bean sprouts and Teriyaki.
Mix everything together and turn off the heat.
Grind the Peanuts in a pestle and mortar and finely dice up the fresh Coriander.
Serve the Noodles on a plate, lay some of the Salmon on top and sprinkle over the Peanuts and Coriander.

Enjoy