Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 2 1/2 tbs vegetable oil

  3. 4 x 160g salmon fillets with skin

  4. 450g thin hokkien noodles

  5. Finely grated rind and juice of 1 lemon

  6. 1 tbs fish sauce

  7. 3 long red chillies, seeds removed, thinly sliced

  8. 2 garlic cloves, crushed

  9. 2 tbs finely chopped ginger

  10. 2 tsp caster sugar

  11. 500g broccoli, cut into small florets

  12. 250g bean sprouts

  13. 6 spring onions, thinly sliced on an angle

  14. 1 cup small coriander leaves

Instructions Jump to Ingredients ↑

  1. Heat 2 teaspoons oil in a frypan and cook salmon, skin-side down, for 2 1/2 minutes over medium-high heat. Turn and cook for a further 1 1/2 minutes for rare or until cooked to your liking. Cover loosely to keep warm.

  2. Meanwhile, cook noodles according to packet instructions, then drain. Toss in a little of the remaining oil to prevent sticking. Combine lemon rind and juice, fish sauce and 1/4 cup (60ml) water in a bowl. Heat the remaining oil in a large wok.

  3. Stir-fry the chilli, garlic and ginger for 1 minute. Add sugar and stir to combine. Add broccoli and stir-fry for 1 minute. Add lemon mixture, noodles and sprouts, and toss until heated through. Remove from heat and fold in onion and coriander. Divide the broccoli chilli noodles among 4 plates and serve with the salmon.


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