Teriyaki Salmon & Rice Noodles
This healthy dinner for two is quick, easy, and ready to eat in under 30 minutes.
Serves: 2
Ingredients:
- 2 salmon fillets
- 2 portions rice noodles
- 2 baby pak choi
- 1 handful sugar snap peas
- 1 bell pepper (any colour), sliced thin
- 1 handful baby corn, halved
- 1 tbsp olive oil
Teriyaki Sauce:
- 3 tbsp soy sauce
- 2 tbsp honey
- 1–2 tsp rice vinegar
- 1 tsp garlic
- 1 tsp ginger
- 1 tsp cornflour + 2 tbsp water
Instructions:
- Put rice noodles in a bowl and cover with boiling water. Leave for 4–6 min (check packet). Drain and set aside.
- Make the teriyaki sauce. Mix soy sauce, honey, rice vinegar, garlic, and ginger in a small pan. Heat gently. Stir in cornflour and water mix and simmer until glossy and slightly thick.
- Cook the salmon.
- Stir-fry the veg in a wok/pan.
- Add drained rice noodles to the veg. Pour in some teriyaki sauce. Toss gently (use tongs if you have them - rice noodles can break).
- Plate noodles and veg. Top with salmon, and drizzle extra sauce over.
