Thai Sweet Chili Salmon Soba Noodles
Servings: 2
Ready in 20 min Thai Sweet Chili Salmon Soba noodles. Packed with healthy proteins, fats and fiber and completely dairy-free, egg-free and gluten-free.
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Ingredients
- 200 g fresh skin-on salmon fillet
- 2 tablespoon Thai sweet chili sauce
- 1 tablespoon fresh lime juice
- shichimi to taste (optional)
- 150 g broccolini
- 1 medium carrot peeled and julienned (cut into fine matchsticks)
- 80 g frozen peas defrosted
- 150 g soba noodles I used gluten-free black soba noodles
- 2 spring onions finely sliced
- a handful of cilantro finely chopped
- 2 tablespoon black sesame seeds optional
- good-quality olive oil
- sea salt
Instructions
- In a small bowl, mix together sweet chili sauce, lime juice and shichimi (if using). Add the salmon, coat well with the mixture and leave to marinate for 10 min.
- Heat a large skillet with a glug of olive oil over medium heat. Lift the salmon from the marinade , season with salt and cook skin down for 2 min, then turn on the other side and cook a further 2 min.
- Take the salmon off the pan, remove the skin, and chop into bite-sized chunks (it should still be raw in the center).
- Heat the skillet again with another swirl of olive oil, then fold in peas, carrot sticks and broccolini and stir-fry for 2 min. Pour in the salmon and its marinade, add a bit of water, and cook for 2 min, then remove from the heat.
- In the meantime, cook the noodles following pack instructions. Drain well, and fold them into the pan with the other ingredients. Toss in spring onion, sesame seeds (optional) and cilantro, and mix everything together.
- For a bit of extra kick, mix in another glug of sweet chili sauce and serve immediately.