Amy Sheppard's salmon teriyaki noodles recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Amy Sheppard’ s salmon teriyaki noodles recipe By You Magazine - July 11, 2021 Polly Webster FEEDS 4 TAKES 30 MINUTES Handful of sugar snap peas 1 red pepper, deseeded and finely sliced Bunch of spring onions, green and white parts roughly chopped 1 large carrot, roughly grated 250g medium dried egg noodles 2 garlic cloves, finely chopped A large thumb-sized piece of fresh ginger, peeled and finely chopped 1 red chilli, finely sliced, plus extra sliced into rings to garnish 1 tbsp honey 2-3 tbsp dark soy sauce 4 skin-on, boneless salmon steaks Small handful of coriander, finely chopped, to serve Drizzle a little oil into a flat-bottomed wok or large frying pan on a medium-high heat. Add the sugar snap peas, red pepper, spring onions and grated carrot and fry for 10 minutes, stirring regularly, until the vegetables are just beginning to soften. In the meantime, place the noodles in a separate saucepan and cover with boiling water. Bring to the boil, then reduce the heat and simmer for 5 minutes, until cooked. Drain and set aside. Add the garlic, ginger, chilli, honey and soy sauce to the wok. Fry for 2 minutes, until the garlic is softened. Using a spoon, remove the vegetables and any sauce from the pan and set aside in a bowl. Heat a little more oil in the pan and turn the heat up to high. When the oil is spitting hot, fry the salmon steaks, skin-sides downwards, for 3 minutes, then turn them over and fry them for a further 2-3 minutes, or until cooked through. You may have to do this in batches, depending on the size of your wok. Remove from the pan and set aside on a plate. Return the vegetables and any sauce to the wok along with the drained noodles. Move the noodles and veg around the pan for a minute or two, until they’re combined and heated through. Divide the noodles equally between 4 bowls, top each portion with a salmon steak and season with a little salt. Scatter over the finely chopped herbs to serve, if you wish. Now buy the book Our recipes are from Hob: A Simpler Way To Cook by Amy Sheppard (Bloomsbury Absolute, £18.99). To order a copy for £16.14 until 25 July go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved