My parents visited for the long weekend and I had a collection of dips and nibbles in the fridge. One of the treats I purchased was some double-smoked Tasmanian Salmon. We didn’t eat it during my parent’s visit so I used it for a Fresh and Fast Dinner.
My children love Salmon (expensive tastes I know!) It is so rich in Omega 3 oils I try to buy it about once a month. We usually have a small amount on a home made pizza.
Preparation Time: 10 minutes
Cook Time: 15 minutes
2 garlic cloves – finely chopped
2 cm of ginger – grated
1/2 capsicum finely sliced
1/2 eggplant – chopped into 1 cm cubes
1 bunch broccolini
1 cup of diced mushrooms
rice noodles 400 grams
1 and 1/2 tablespoons soy sauce
1 level tablespoon honey
1 piece of smoked salmon – approximately 200 grams
1 tablespoon sesame seeds
To a large pan on medium high heat add a dash of oil and the garlic and ginger. Stir until fragrant
Add the vegetables and stir until the vegetables start to soften – approximately 3 minutes
Cook the noodles according to instructions and then add them to the pan with the vegetables
Stir the noodles to combine with the vegetables
Combine the soy and the honey in a small bowl then add to the pan
Turn off the heat and stir to coat the ingredients in the pan
Remove from the pan into serving bowls
Break apart the salmon and place some on top of each bowl of noodles and sprinkle with sesame seeds
Hints and Tips:
Use your meat of choice, or no meat. This recipe works well with fresh salmon, tofu, chicken or finely sliced beef. Cook the meat, cover and set aside. Add to the noodles at step 6 and stir through to warm.
I use rice noodles from the Asian grocery store rather than dried ones. Dried noodles will work as well but I prefer the texture of the noodles from the grocer.
Have a great weekend.
https://afreshlegacy.net/wp-content/uploads/2012/06/IMG_0254.jpg300450Kyrstie Barcakhttps://afreshlegacy.net/wp-content/uploads/actual-logo-colored.pngKyrstie Barcak2012-06-15 07:00:582015-03-03 11:56:56Quick Smoked Salmon and Vegetable Noodles