Serves 2
INGREDIENTS:
2 salmon filets (about 250g in total), cut into bite-sized pieces
150g medium egg noodles, dried
1 small head broccoli (about 200–250 g florets), cut into small florets
1 tbsp olive oil
1 clove garlic, finely sliced
1 tsp dried chilli flakes
1 tbsp soy sauce light
1 tsp sesame oil
1 tsp honey
Pinch of Sea salt and pinch of ground black pepper
1 tbsp toasted sesame seeds, to finish
METHOD:
1. Place a shallow pan, or deep-frying pan over a medium–high heat and add the olive oil. Add the garlic and dried chilli flakes, cook for about 30 seconds, followed by the broccoli, noodles, and 400 ml water. Cover with a lid and simmer for 5 minutes, turning the noodles once or twice, until they are almost cooked. Next add the salmon,,with sea salt and freshly ground black pepper.
2. Cover and cook for 3–4 minutes, until the salmon is just cooked through and flakes easily.
3. In a small bowl, mix the soy sauce, sesame oil and honey. Pour the mixture over the noodles, broccoli and salmon. Toss together gently, trying not to break up the salmon too much, until everything is glossy and coated.
4. Taste and add a little more soy or olive oil if needed. Serve in warm bowls with a sprinkle of toasted sesame seeds on top.