750g Salmon fillet skin on
2 tbsp. Soy Sauce
2tbs Dry Sherry or Saki
2 tsp Sugar
Stir Fry Noodles
400g of Ramen Noodles (available from Asian supermarkets)
200g Pak Choi
1 Carrot, peeled
1 bunch of Spring Onions
1 handful Beansprouts
1 Red Pepper, deseeded
1inch Ginger, grated
1 Garlic clove, crushed
2 tbs Sunflower Oil
Cut the salmon into 12 pieces and place into a deep tray.
Prepare the teriyaki marinade by combining the soy sauce, sherry, sugar and half the ginger and garlic. Pour the marinade over the salmon and refrigerate for 2 hours.
Wash and shred the pak choi leaves, peel and slice the onion, cut the carrot and pepper into thin strips and slice the spring onion.
Cook the noodles in plenty of salted water until tender (see packaging for exact times).
Pat the salmon dry with some absorbent paper and place into a grill pan, place under a hot grill for 3 minutes, turn the fish over, brush with the teriyaki sauce and repeat for 10 minutes or until the salmon is cooked.
Heat the oil in a wok or frying pan and add the remaining garlic and ginger, then all the prepared vegetables.
Stir fry for 3 minutes and add the cooked noodles and stir fry until everything is hot but the vegetables are still crisp.
Place into bowls and top with the salmon.