Teriyaki Salmon Noodle Bowl

Ingredients

• 4 salmon fillets
• 4 tbsp soy sauce
• 2 tbsp clear honey
• 1 tbsp rice vinegar
• 300 g medium egg noodles
• 2 pak choi
• 4 spring onions
• 1 tbsp sesame seeds

Method

1. 1

   Mix together the soy sauce, honey and rice vinegar to make the teriyaki glaze.

2. 2

   Place the salmon fillets in a shallow dish, spoon over half the glaze and leave to marinate for 10 minutes.

3. 3

   Cook the noodles according to packet instructions. Drain and toss with a splash of sesame oil if available.

4. 4

   Heat a non-stick frying pan or griddle over a medium-high heat. Cook the salmon for 3–4 minutes per side until cooked through, basting with the remaining glaze.

5. 5

   Halve the pak choi and add to the pan for the final 2 minutes, or wilt in a splash of water in a separate pan.

6. 6

   Divide the noodles between bowls, top with pak choi and a salmon fillet, drizzle over any remaining glaze and scatter with sesame seeds and sliced spring onions.