Salmon Ramen

Salmon Ramen




Servings: 1



Ingredients

For the marinade

2 tablespoons teriyaki sauce
1 teaspoon granulated sweetner
joice of 1/2 lime

For the salmon and noodles

125g of salmon fillet, skinned
30g thin rice noodles
425ml of fish or chicken stock
60g of suger snap peas, sliced
60g of beansprouts, rised
40g of drained bamboo shoots
2 spring onions sliced
50g of straw or closed cup mushrooms sliced
wedge of lime to serve



Recipe
1. Mix the teriyaki sauce, granulated sweetner and lime juice together in a dish. Turn the
salmon in the marinade to coat an set aside as you prepare the other ingredients.
2. Soak the rice noodles in boiling waer for 5 minutes or according to pack instructions,
then drain.
3. Heat a non stick fryng pan or griddle. Lift the salmon out of the marinade (reserving the
marinade) then dry fry for 2 and a half minutes on each side until the flesh is richly
caramelised.
4. Meanwhile, bring the stock to the boil, add the reseve marinade, suger snap peas and
mushrooms, let it simmer for 3 minutes until just tender.
5. PLace the noodles in a deep bowl. Top with the beansprouts and bamboo shoots. Pour
the hot broth, mushrooms and sugar snap into the bowl and scatter with spring onions.
Place the salmon on top of the noodles. Serve with a wedge of lime to squeeze over.