Honey Coated Salmon with Spinach and Noodles
|Egg noodles||8 Ounce (1 Block)|
|Sesame oil||3 Teaspoon|
|Clear honey||2 Teaspoon|
|Soy sauce||2 Teaspoon|
|Chili flakes||1 Pinch|
|Salmon fillet||1 , skinned and sliced into 2 centimeter t thick strips (Thick)|
|Sesame seeds||1 Teaspoon|
|Onions spring||4 , sliced|
|Bean sprouts||1⁄4 Cup (4 tbs) (Handful)|
|Chopped vegetables||1 Cup (16 tbs) (Of Your Choice, Such As Red Pepper, Baby Sweetcorn And Mushrooms)|
|Spinach leaves||1 Cup (16 tbs) (2 Large Handfuls)|
1. Cook the noodles according to pack instructions, then drain. Toss in 1 tsp sesame oil to prevent them sticking together. Mix the honey, soy and chilli flakes together in a dish, add the salmon and coat well
2. Heat a non-stick frying pan or wok over a high heat. Add the sesame seeds, toast until lightly golden, then remove from the pan. Heat 1 tsp sesame oil in the pan, then cook the salmon for about 3-4 mins each side or until golden (reserving any of the honey and soy left behind in the dish). Remove from the pan and keep warm.
3. Add the remaining tsp sesame oil to the pan and quickly stir-fry the noodles, spring onions, bean sprouts and chopped vegetables for a couple of mins, just until the noodles are heated through. Add the spinach, sesame seeds and any leftover honey and soy mix. Toss until the spinach is starting to wilt. Tip the noodles and spinach mixture into a serving bowl. Sit the honey-seared salmon on top and eat straight away.