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 length-ways
- 2 nests of medium egg noodles
- 1 tbsp Wild About rapeseed oil
- A few fresh Coriander leaves & Sesame Seeds, toasted
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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 it 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 coriander & sesame seeds.
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