Ingredients
Units
Scale
- 4 salmon fillet portions
- 30ml (2 tbsp) shoyu (Japanese soy sauce)
- 30ml (2 tbsp) sake
- 60ml (4 tbsp) mirin or sweet sherry
- 5ml (1 tsp) soft light brown sugar
- 10ml (2 tsp) grated fresh root ginger
- 3 garlic cloves, 1 crushed, and 2 sliced into rounds
- 30ml (2 tbsp) groundnut [peanut] oil
- 225g (8 oz) dried egg noodles, cooked and drained
- 50g (2 oz/1 cup) alfalfa sprouts
- 30ml (2 tbsp) sesame seeds, lightly toasted
Instructions
- In a big bowl, mix together the soy sauce, sake, mirin or sherry, sugar, ginger and crushed garlic. Place the salmon fillets in the bowl with the sauce and make sure all surfaces are covered with the marinade. Cover and leave for 30 minutes.
- Lightly oil and heat a large frying pan. Drain the salmon, reserving the marinade. Fry the salmon fillets until cooked – no pinkness should be visible and the fish should be flaky.
- Meanwhile, heat a wok until hot, add the oil and swirl it around. Add the garlic rounds and cook until golden brown. Remove the garlic and discard.
- Add the cooked noodles and reserved marinade to the wok and stir-fry for 3-4 minutes until the marinade has reduced to a syrupy glaze and coats the noodles.
- Toss in the alfalfa sprouts. Transfer immediately to warmed serving plates and top with the salmon. Sprinkle with the toasted sesame seeds. Serve at once.
Notes
- Instead of marinating and cooking the salmon fillet portions whole, you can slice them thinly – it will decrease cooking time. Using a sharp cook’s knife, slice the salmon thinly. Spread out the slices in a large, shallow dish, keeping them in a single layer if possible.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 444
- Sugar: 8 g
- Sodium: 1.5 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 27 g