Sticky Asian Salmon with Hokkein Noodles

INCLUDES

1 x Hokkein Noodles 500g
1 x Salmon Fillets (2 x 150g)
1 x Gai Lan Bunches
2 x Eshcallots
2 x Sticky Asian Marinades

Optional jazz ups

-> Add toasted sesame seeds
-> Add Mixed Asian herb bunch
-> Fresh or Dried Chilli

INSTRUCTION:

1. Pop the salmon fillets in a shallow dish and pour over the sticky Asian marinade. Let it sit for 10-15 mins while you prep everything else.
2. Bring a pot of water to the boil and cook the Hokkien noodles as per packet instructions, usually just a quick dunk to loosen them up. Drain and set aside.
3. Slice the eshallots and roughly chop the gai lan, separating the stems from the leaves as the stems take a bit longer to cook.
4. Heat a splash of oil in a large pan or wok over medium-high heat. Add the marinated salmon and cook for 3-4 mins each side until cooked through and caramelised. Remove and set aside.
5. In the same pan, toss in the gai lan stems first for a minute, then add the leaves and eshallots and stir fry until just wilted.
6. Add the noodles back into the pan along with any leftover marinade from the salmon, tossing everything together to coat and heat through.
7. Plate up the noodles and veggies, then top with the salmon.
8. Finish with your optional jazz ups, toasted sesame seeds, fresh herbs or a bit of chilli for some heat.