Servings: 4
- Chef's knife
- Wide sauté pan or wok
- Tongs or wooden spoon
INGREDIENTS
- 14 ounces/400 grams fresh salmon, cut into cubes
- 14 ounces/400 grams frozen broccoli florets
- 9 ounces/250 grams fresh mushrooms, sliced
- 4 garlic cloves, thinly sliced
- 14 ounces/400 grams ready-to-eat noodles
Sauce:
- ½ cup teriyaki sauce
- ¼ cup sweet chili sauce
- 1 tablespoon soy sauce
Garnish:
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds
INSTRUCTIONS
- Place the noodles in a medium heatproof bowl and cover with hot water. Let them soak for 10 minutes, stirring occasionally to loosen the strands. Drain well and set aside.
- Heat a wide sauté pan or wok over medium-high heat. Add 1 tablespoon/15 ml olive oil. Sear the salmon cubes for 1 to 2 minutes per side until lightly browned but still pink in the center. Transfer to a plate.
- In the same pan, add the garlic and cook for 30 seconds until fragrant. Add the frozen broccoli and mushrooms. Stir-fry for 5 to 7 minutes until the vegetables are tender and most of the moisture has evaporated.
- Return the salmon to the pan along with the drained noodles. Pour in the teriyaki sauce, sweet chili sauce, and soy sauce. Using tongs or a wooden spoon, toss everything together gently until the noodles are evenly coated and the salmon is cooked through, about 2 minutes.
- Serve hot, topped with sliced green onions and a sprinkle of sesame seeds.