After a fantastic Christmas full of indulgence, here’s a really healthy, tasty & quick meal that will help banish the January blues!
Healthy Salmon Chow Mein
For the sauce:
Thumb-size piece fresh ginger, grated
2 garlic cloves, chopped
3 tsp tomato puree
2 tbsp oyster sauce
2 tbsp soy sauce
1 lime for squeezing
For the noodles:
1 large red pepper, sliced
2 spring onions, sliced
A large handful of mangetout, washed
A large handful of beansprouts, washed
2 salmon fillets, sliced lengthways
2 nests of medium egg noodles
1 tbsp rapeseed oil
To Garnish: A few fresh Coriander leaves & Sesame Seeds, toasted.
- Put the garlic & ginger in a bowl and add the tomato puree, oyster sauce, soy sauce, 3 tbsp water and stir
- Boil a large pan of water on the hob. When the water is boiling, drop in the noodles, turn off the heat and allow to sit for 5 mins. Drain in a colander or a large sieve in the sink
- With everything prepared, you can now start cooking. Heat the wok – it’s hot enough when it starts to smoke.
- Add the oil and lay the slices of salmon on the wok carefully, ensuring all the pieces of salmon are in contact with the pan.
- Use a spatula to gently keep moving the salmon around the wok until it is half cooked. Add the pepper and mange tout and stir-fry for a further min.
- Pour the sauce into the wok and allow to bubble.
- Add the noodles, beansprouts and spring onions, then toss into the sauce until it is well coated, stirring constantly until the beansprouts wilt. Add lime juice & check for seasoning. Adjust with soy sauce if necessary.
- Serve in bowls – an easy way is to use tongs
- Garnish with the coriander & sesame seeds.