An old recipe I found, one of the first I ever wrote but certainly worth a go! Its my ode to the exiting and vibrant flavours involved in Chinese and Asian cooking. If your not a lover of fish substitute it with a few chicken breasts, whether its used as a summer treat sitting in your garden or a winter warmer eaten while snuggled up in your wing back chair on a Saturday night, its sure to go down well.
Oriental vegetable noodles with grilled salmon and firecracker sauce
To serve 2 you’ll need:
4 small Pak choi, quartered.
handful of button mushrooms, quartered.
4 baby corns , finely chopped.
100g Dried egg noodles. (usually flat packed in packs of four)
Mixed bell peppers, julienned.
4 spring onions, diced.
2 medium sized salmon fillets.
Pinch sea salt.
for the Firecracker sauce:
2 Tbsp rapeseed oil
1 cup chicken stock stock.
2 Tbsp red cooking wine.
3 Tbsp of soy sauce.
2 level Tspn garlic powder.
1 Tspn ground ginger.
2 Large fresh chili’s (I used 1 green and one red) finely chopped.
2 Tbsp of honey.
Method for the sauce:
1) Add the stock and wine, to a frying pan or wok. Bring to a gentle simmer.
2) Once at a simmer add the honey, garlic, ginger and chili’s (including the seeds!)
3) Now leave on a medium high heat for a few minutes until it reduces by half, then take it completely off the heat.
Method for the noodles:
Preheat your grill.
1) Add the salt to some water in a large saucepan and bring to the boil. Then add the noodles and veg leave for a few minutes on a high heat until the noodles soften, leaving some crunch in the veg.
2) Pat dry the salmon, adding a little salt and pepper to one side of each of the filets and place under the grill. grill for around 4-5 minutes each side. the flesh should release a milky, mayonaise sort of looking fat into the grill pan and will flake really easily once cooked. (Keep an eye on it and don’t over cook it as it really is key to the dish to have that lovely salmon on top!)
3) drain the noodles, retaining a little of the cooking water.
4) Put the sauce back on the heat and add the noodles, mixing well.
5) Serve the salmon on a bed of noodles, dress with any remaining sauce and devour!