with ginger noodles
200g wholemeal noodles
1½ tsp brown miso paste
2 tsp balsamic vinegar
½ tsp smoked paprika
2 skinless wild salmon fillets (230g each)
1 tbsp olive oil
30g ginger, cut into matchsticks
1 green pepper, deseeded and cut into strips
2 leeks, thinly sliced
3 garlic cloves, finely grated
Knorr Fish Stock Pot
Dilute a Knorr Fish Stock Pot in 1 litre of boiling water. Put the noodles in a heat-resisting bowl and cover with the Knorr Fish Stock Pot. Set aside to soften.
Preheat a non-stick pan on medium heat. Combine 1tsp of miso with vinegar, paprika and 1 tbsp of water. Spread over salmon and pan fry until medium (4-6 minutes).
Meanwhile, heat the oil in a wok and stir fry ginger, green pepper and leeks over high heat for a few minutes until softened. Add garlic and stir for another minute.
Drain the noodles and reserve 2 tbsp of stock. Mix the stock with the remaining ½ tsp miso.
Add the drained noodles, miso-stock liquid and spinach to the wok and toss over heat until the spinach wilts.
Serve noodles onto two plates, top off with a salmon fillet. Pour any leftover salmon juices from the pan and squeeze fresh lime.
Re-heating leftover food? Make sure to cover the food with foil before putting it in the oven to ensure moisture is retained and food is heated all the way through.
When cooking meat, use high heat to develop flavour and low heat to preserve moisture.
Add sauce to your pasta and not the other way around. This helps the pasta mix well with the sauce without overcooking it or risking having the pasta stuck to the bottom of the pot.