Teriyaki salmon with noodles
¼ cup(s), (60ml) (Japanese rice wine)
Sweet white wine
2 tbs, (shoaxing wine - Chinese rice wine)
2 tsp, finely grated
Skinless salmon fillet(s)
360 g, skin on
Soba noodles 100% buckwheat
2 clove(s), thinly sliced
100 g, (snake beans), cut into 2cm pieces
115 g, halved
2 individual, (green), thinly sliced
1 x 3 second spray(s)
- Combine mirin, soy sauce, wine, sugar and ginger in a small jug. Spray a large non-stick frying pan with oil and heat over medium-high heat. Cook salmon, brushing with mirin mixture, for 2–3 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm.
- Cook noodles following packet instructions or until tender. Drain.
- Meanwhile, heat a wok over medium-high heat. Add oil and heat for 30 seconds. Add garlic, beans and corn and stir-fry for 3–4 minutes or until tender. Add noodles and toss to combine.
- Divide noodle mixture among plates and top with salmon. Sprinkle with shallots to serve.