Teriyaki salmon with udon noodles

 

Ingredients

• 1/3 cup (80ml) teriyaki sauce
• 2 tbs each soy sauce and honey
• 3 garlic cloves, crushed
• 6cm piece fresh ginger (30g), peeled, finely grated
• 4 x 200g skinless salmon fillets
• 1 tbs vegetable oil
• 675g frozen udon noodles
• 200g snow peas, halved lengthways
• 150g frozen shelled edamame
• 2 tsp sesame oil
• 2 long green shallots, thinly shredded
• Pickled ginger and toasted sesame seeds, to serve

 directions

• Combine sauces, honey, garlic and fresh ginger in a large bowl. Add salmon and turn to coat. Stand for 15 minutes. 
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  Heat vegetable oil in a large frypan over medium-high heat. Add salmon and 1 tbs marinade and cook for 4 minutes. Turn salmon and spoon over 1 tbs marinade. Cook for 2 minutes or until cooked to your liking. Set aside on a plate, covered, to keep warm.
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  Meanwhile, bring a large saucepan of water to the boil. Add noodles and bring back to the boil. Add snow peas and edamame and boil for 1-2 minutes. Drain. Add remaining marinade to frypan and bring to the boil. Cook for 1 minute to thicken, then add noodles, vegetables, sesame oil and half the shallot. Toss to coat and warm through.
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  Return salmon to pan. Sprinkle with pickled ginger, sesame seeds and remaining shallot to serve.