This dish is a favourite dish for all Super Event Sussex customers.
- Salmon fillet
- Pre-cooked egg noodles (you can use whatever noodles you prefer)
- Bok choy
- Lemon grass
- Toasted sesame seeds
For the dressing:
- Sesame oil
- Lime juice
- Thai fish sauce
- Olive Oil
Rob has already previously marinated the salmon in all the usual suspects; chilli, garlic, ginger, chopped coriander, lemon grass and sesame oil.
Place the marinated salmon into a hot pan upside down. Rob has left the skin on the salmon in this video as he likes it crispy, but you can decide whether to leave the skin on or remove it.
The marinated salmon will become caramelised and will only require being fried for a couple minutes. You can now remove the salmon from the pan and place in the oven for roughly 8 minutes.
While you are waiting for the salmon to cook, you can move on to stage two and begin cooking your noodles. In this recipe, Rob has chosen to use pre-cooked egg noodles, but you may decide boil your own or use different noodles.
Begin cooking your noodles by first adding garlic, ginger and chilli into the same pan you have previously fried the salmon in. You can then add peppers, beansprouts and bok choy into the pan.
Once the vegetables have softened, you are now ready to throw in your noodles. As Rob has chosen to use pre-cooked noodles, you only need to wait for them to soften slightly and then they will be ready.
Add some chopped coriander to the pan along with a drizzle of sesame oil. You may also squeeze half a lime juice into the pan.
Your noodles are now ready to go.
By this time, the salmon is now ready to go and looking perfect so you are ready to start plating up.
Place your stir fry noodles on the plate first and add your fillet of salmon on top.
Pour your dressing over the salmon to add moisture and top with toasted sesame seeds, chopped coriander and a wedge of lime.
Serve with a wedge of lime.