We all love a stir fry but I don’t think that salmon is the best fish for it so instead I bake the salmon having marinaded it in stir fry flavours and then use the marinade to flavour the noodles.
The boys eat mountains of noodles, the quantity in the recipe is very high, regular appetites might be nearer the 450g mark!
For the gluten free option I use rice noodles.
5 salmon fillets, boned
50mls gluten free soy sauce or Tamari
30mls dry sherry or Chinese rice wine
Large thumb sized piece of ginger, peeled and grated to give 25g
2 garlic cloves, grated
5 star anise
60mls sesame oil
300g Bok choy, leaves shredded, stalks cut in half lengthways
4 large spring onions, white part, finely sliced
550g dry noodles, cooked
In a dish that will fit the fish snugly, grate the ginger and garlic, add the soy sauce and sherry.
Place the salmon fillets in the marinade and turn to coat, pop the star anise into the marinade.
Refrigerate for 4-6 hours.
Take a large piece of tin foil, lay it out and top with a slightly smaller piece of baking parchment.
Preheat the oven to 180 degrees Centigrade.
Remove the salmon from the marinade, wipe off any excess ginger and garlic. Line the salmon fillets in the centre of the baking parchment and top with a star anise.
Bring the parchment up and over to enclose the salmon and then bring the foil up to help seal it, the fish is to bake in a mini tent.
Pop the package on a baking sheet and place in the oven, bake for 10mins, allow to sit while you finish the noodles.
Heat a large wok or frying pan over high heat, add the sesame oil, once smoking, add the marinade and cook until fragrant.
Next, add the bok choy stems and spring onions and stir fry for 1 minute.
Add the cooked noodles and bok choy leaves and stir fry for 3 mins.