Spiced-up salmon noodles

Serves: 4

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Total Time: 10

Prep Time: 2

Cook Time: 8

• 1tbsp vegetable oil
• 1 large garlic clove, crushed
• 2.5cm (1in) piece fresh root ginger, grated
• 4 x 150g (5oz) skinless and boneless salmon fillets, chopped into large pieces
• 150g (5oz) mangetout
• Large pinch dried chilli flakes
• 75g (3oz) tomato ketchup
• 2tbsp soy sauce
• 2 x 300g packs bought cooked egg noodles
• 1tbsp toasted sesame oil
• Large handful beansprouts
• 4 spring onions, sliced
• Large handful fresh coriander, chopped

Method

1. Heat the vegetable oil in a large frying pan or wok over high heat and fry the garlic and root ginger for 10sec, then add the salmon pieces and cook for 2-3min until the fish turns opaque.
2. Add the mangetout, chilli flakes, tomato ketchup, soy sauce, noodles and a splash of water and cook for 4-5min. Gently stir through the sesame oil, beansprouts and most of the spring onions and coriander. Check the seasoning.
3. Divide among four bowls, garnish with the remaining spring onions and coriander and serve immediately.

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