Teriyaki Salmon Noodles

#Noodles

Serves: 4

Prep Time: 20 minutes

Cooking Time: 20 minutes

Source: Waitrose & Partners Food Magazine,

Ingredients:

2 x 220g packs No.1 Wild Alaskan Sockeye Salmon Fillets

7 tbsp Kikkoman Teriyaki Marinade

2 tbsp toasted sesame oil

½ tsp chilli flakes

20g ginger, finely grated

1 tbsp vegetable oil

150g Savoy cabbage, cut into strips

150g beansprouts

1 carrot, scrubbed, halved lengthways then thinly sliced

2 red onions, thinly sliced

200g egg noodles

1 tbsp pickled ginger, drained and thinly sliced

2 tsp sesame seeds, toasted, to serve

2 salad onions, thinly sliced

1 tbsp Cooks' Ingredients Aonori Seaweed, to serve (optional)

Method:

1 Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking parchment then add the salmon fillets. In a small bowl, combine 2 tbsp teriyaki marinade. I tbsp sesame oil, the chilli flakes and ginger. Pour over the salmon and roast for 10-12 minutes, until the fish is cooked through and opaque.

2 Meanwhile, put the vegetable oil in a large frying pan or wok and set over a high heat. Once hot, add the cabbage, beansprouts. carrot and red onions. Stir-fry for 6-8 minutes until beginning to soften and colour. Meanwhile, cook the noodles in a large pan of boiling water according to pack instructions. Drain and Immediately add to the pan of vegetables with the pickled ginger, remaining 5 tbsp teriyaki marinade and 1 tbsp sesame oil. Toss well to combine see the noodles topped with the salmon, sesame seeds, salad onions and seaweed, if liked.