About this recipe:I made this dish for my partner and she keeps asking for more! There's no asian grocery where I live so I sort of tweaked the original recipe by using white wine instead of sake. Note: you can add carrots, cauliflower or any vegetable you wish to add.
3 tablespoon sugar (preferrably brown sugar but caster is also fine)
4 tablespoons soy sauce
1 tablespoon groundnut oil (vegetable or olive oil is also fine)
1 knob of butter
For the Stir fry noodles
2 tablespoon of groundnut oil (vegetable or olive oil is also fine)
350g of egg noodles
3 cloves of garlic, finely chopped
1 (4cm) piece of ginger, chopped
1 medium sized onion, sliced
1 red pepper, sliced into strips
1 yellow pepper, sliced into strips
1 green pepper, sliced into strips
4-5 pieces of closed cup mushroom, sliced
Soy sauce, to taste
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Method Prep:1hr › Cook:30min › Ready in:1hr30min
First, combine garlic, ginger, white wine, sugar and the soy sauce in a bowl. Mix until sugar is dissolved. Marinate salmon fillets for one hour.
Boil egg noodles according to package instructions. Drain water.
In a pan, heat oil and saute garlic and ginger. Add onions and cook until soft. Add all the peppers and mushrooms. Once vegetables are cooked, add noodles and soy sauce. The amount of soy sauce depends on your taste. I wouldn't put too much as we will use the salmon marinade as well.
In another pan, heat 1 tablespoon oil. Pan-fry salmon, starting with the skin first (if your salmon has skin). Add 1 knob of butter onto the pan. Once it's cooked, remove salmon from pan and cook the marinade. Wait until the marinade becomes thick.
Place noodles on plate and put salmon either on top of the noodles or on the side. Pour or drizzle the sauce over the noodles and salmon.
Fantastic recipe. I've done this four or five times now as an easy Sunday supper. I tend to substitute the veg for anything I have left in the fridge from the week, as all the other ingredients are staples of our store-cupboard/fridge and it is a sure winner everytime. Thanks. - 24 Sep 2012