Before I started The Butterfly Editions I used to write sporadically over on my first blog, Springjumps. Whilst I no longer write over there, I don’t want to lose some of my favourite posts! Over the next few weeks, I will be sharing some of my favourites, originally posted on Springjumps.
It’s no secret that salmon is right up there in my list of favourite foods.
Well, here’s another fun fact for your day: noodles are too! Okay, so perhaps not such a fun fact, but very true none-the-less. I will almost always pick noodles over rice (the only exception being when the noodles are saturated in a gooey “gravy” sauce…this brings back a nasty memory from a while back involving a meal in Thailand and the unfortunate few days that followed…let’s not talk about that).
If, like me, you’re a lover of salmon and noodles, this recipe is a keeper. Even if you’re not, try this! Go on, I dare you. It’s delicious, pinky swear.
It is bursting with fresh flavours – sesame, soy and ginger. It makes a small piece of fresh salmon go a loooong way. It is packed full of greens, wilted down so you hardly even notice you’re eating them. It is delicate, healthy, balanced and more-ish.
This meal is better than takeaways, you have my word.
Adapted from this wonderful book of Annabelle Langbein’s. (Thanks Santa!)
Serves 3 – 4, depending on how hungry you are.
Chop salmon into 2 cm chunks. Mix together the first measure of soy sauce (1/4c), first measure of sesame oil (1 tbsp), palm sugar, and onion. Mix salmon into the marinade and set aside for at least 10 minutes (or for a few hours if time allows).
Meanwhile, bring a pot of water to the boil, and add a scant teaspoon of salt (this makes your noodles taste good!). Once the water boils, add the noodles and simmer until cooked – usually 3 or 4 minutes, but best to refer to the instructions on the noodle packet for this step. Drain.
Heat the olive oil over medium heat in a frying pan. Cook the salmon and marinade and gently stirfry for a couple of minutes until the salmon is pink (be careful not to overcook!).
Add cooked, drained noodles and bok choy, along with the additional 3 tablespoons of soy sauce and 1 teaspoon of sesame oil. Gently toss around to cook the greens, taking extra care not to break up the salmon too much.
Sprinkle with sesame seeds and coriander. Serve.
This is a quick and easy meal for a weeknight. If you start cooking at 6.30, it will be ready in time for Shorty at 7! It is also great for lunch the next day – reheated or cold.