Sticky Salmon topped Potato Noodles with Pak Choi

Sticky salmon topped potato noodles with pak choi
Prep in Prep in:
10 mins
Cook in Cook in:
25 mins
Serves Serves:
2
Per Serving %RI
KCAL 451 22%
Fat 19.2g 27%
Sat Fat 3.3g 16%
Sugar 13.2g 14%
Salt 3.1g 51%

Method

Preheat the oven to 220°C/200°C fan.

Using raw potatoes, make the potato noodles by using a spiraliser set on the highest setting possible. Once made, wrap the noodles in a kitchen towel and squeeze to remove any excess moisture. Tip them onto a lined baking tray and drizzle with sesame oil. Sprinkle chilli flakes, salt and pepper and massage into the noodles. Place into the oven and roast for 15 minutes. Remove when ready.

Heat the garlic oil in a large frying pan. Add the ginger and toss briefly before adding the salmon and cooking for 3 minutes on each side. Remove from the pan and set aside.

Add the pak choi to the pan and as soon as it’s slightly wilted and charred, add the noodles and sauce and toss to coat. Use tongs to divide the noodles between two plates and serve the salmon fillet on top. Drizzle with any extra sauce and top with coriander leaves (and chopped up chilli if using).

 

Ingredients

300g Rooster potatoes

1tsp sesame oil

1 pinch of chilli flakes

½tbsp garlic oil

2cm piece ginger, thinly sliced into threads

2 salmon fillets

2-3 pak choi, cut lengthways into halves or quarters

For the sticky sauce

2tbsp light soy sauce

2tbsp rice wine vinegar

1tbsp maple syrup (or honey)

To garnish, coriander leaves and chopped chilli

300g Rooster potatoes 1tsp sesame oil 1 pinch of chilli flakes ½tbsp garlic oil 2cm piece ginger, thinly sliced into threads 2 salmon fillets 2-3 pak choi, cut lengthways into halves or quarters For the sticky sauce 2tbsp light soy sauce 2tbsp rice wine vinegar 1tbsp maple syrup (or honey) To garnish, coriander leaves and chopped chilli

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