There’s really no reason why you can’t enjoy a fresh, home cooked meal every night, instead of ready meals or takeaways. If you stock the right ingredients in your fridge/pantry, throwing together a meal like this only takes 15 minutes from start to finish, and is a whole lot healthier than most takeaways. This also tastes a lot better than my local Chinese!
2 salmon fillets
200g pack choi, washed and sliced in half or thirds longways
125g organic baby corn, sliced in half
5-6 baby carrots sliced into quarters, long ways
400g bean sprouts
400g fresh free range egg noodles (I use Sainsburys brand)*
175ml Sainsbury’s Sweet Chilli Stir Fry Sauce*
black and white sesame seeds
mixed seeds (optional)
1 tsp minced ginger*
1 tsp minced garlic*
soy sauce (Kikkoman)
In one small non-stick pan, heat a small amount of oil heat the minced garlic. Cook for about 30 seconds. Add the salmon fillets, skin side down. Sprinkle the top of the fish with a bit of sea salt and the sesame seeds. Cook for about 6-7 minutes, until the fish is about half cooked. Flip carefully to cook the side with the sesame seeds. I like to take the skin off at this point and dispose of it, but that’s a personal preference. Cook for a further 3 minutes or so, until just cooked through. If you removed the skin, flip once again and turn off the heat, but leave the fish in the pan for a minute for the underside to cook a little further.
While the fish is cooking…
In a large wok or skillet, heat a bit of oil (I used rapeseed). Add the ginger and carrots and stir fry for about 3 minutes. Add the baby corn, pack choi and sprouts. Stir fry for 5 minutes. Separate the noodles with your hands and add to the vegetables. Pour over the chilli sauce and cook a few minutes until everything is hot and the sauce is bubbling.
In two bowls, place a heaping mound of noodles and vegetables. Top with a fillet of salmon. Sprinkle with mixed seeds and drizzle the whole dish with soy sauce.
* these are my ‘cheat’ items. Using ready-cooked noodles cuts down on cooking time as well as washing up. I always keep jars of Very Lazy Garlic and Very Lazy Ginger in the fridge. They are fantastic time savers.
Always keep in the pantry/fridge:
Stir Fry Sauces
Straight to wok noodles either fresh in the fridge or for the pantry
Mixed Seeds – I keep a container filled with pumpkin and sunflower seeds to add to stir fries, salads, soups, etc.