Speedy Spicy Salmon Noodles

My son Ted, who is ten, has suddenly found a love of football. Therefore he has training after school occasionally so I now need speedy dinners that are tasty. If you have read my blog before you will know I love my slow cooker but sometimes I don’t have time to prepare the meal in the morning. So I end up cooking it in the evening. This dish is based on a slow cooker meal I made earlier in the year. Expect this time I made it on the hob and it was just as tasty too. We loved it and we hope you will too.

What’s your favourite go to meal to cook on a busy weekend day? Let me know in the comments below and please don’t forget to like and follow me.

Equipment

• Sharp knife
• Chopping board
• Small saucepan
• Large saucepan or wok
• Baking tray
• Stirring spoon
• Tablespoon
• Teaspoon

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Ingredients

• Salmon x 500g
• Onion or spring onions x 1 or 1 bunch
• Garlic x 2 cloves
• Carrot x 1
• Red pepper x 1
• Bamboo shoot x 1 240g tin
• Broccoli x 1 small head
• Tamari or soy sauce x 2 tbsp
• Tahini x 2 tbsp
• Apple cider vinegar x 2 tbsp
• Mild, medium or hot chilli powder x 1 tsp
• Ground ginger x 1 tsp
• Dried oregano x 1 tsp
• Honey x 1 tbsp
• Salt and pepper to taste

Method

• Preheat the oven to 180°C or gas mark 5.
• Cut the tops and the bottoms from the spring onions and slice into 1 centimetre pieces.
• Or peel and slice the onion and set to one side.
• Peel and slice the garlic.
• Next peel the carrot and cut lengthways into batons.
• Cut the top from the pepper and remove the core and the stalk.
• Slice the flesh and set aside.
• Now cut the florets from the broccoli head and set these ingredients aside.
• Once the oven has preheated put the salmon onto a baking tray and put into the oven for 15 minutes.
• While the salmon is cooking put the small saucepan onto a high heat on the hob and add boiling water to the pan.
• Bring the water to the boil and add the florets in.
• Cook for about 5 minutes or until the florets are fork fall.
• Then drain through the colander and set to one side.
• Now put the large saucepan, frying pan or wok onto a high heat and add oil to the base.
• Once the pan or wok is hot add in the spring onions or onions and fry until they start to soften.
• Next add in the garlic and fry for a further few minutes.
• Then add in the carrot and the pepper batons and continue to fry.
• Open the bamboo shoots and drain the water from the tin.
• Put these into the pan and keep frying these ingredients for a further few minutes.
• If the ingredients have started to stick turn the heat down and add a little water to the base of the pan or wok.
• Mix the tamari, tahini, apple cider vinegar, mild, medium or hot chilli powder, ground ginger, dried oregano and honey together in the small mixing bowl.
• Pour the mixture over the vegetables and stir all the ingredients together.
• By this point the salmon will be cooked.
• To check that’s it’s cooked put a fork into a piece of the salmon and if it comes away easily it’s cooked.
• Set to one side and leave it to cool.
• Cook the noodles as per the packet instructions.
• While the noodles are cooking remove the skin from the salmon with a knife and cut into chunks.
• Once the noodles have cooked, drain and add to the vegetables, then add in the chopped salmon and mix these ingredients together.
• Then serve and enjoy.

Speedy Spicy Salmon Noodles was a big hit with my little family. My husband Howard and now my son Ted are not the biggest fans of salmon. Ted used to love salmon but he doesn’t seem to enjoy it as much these days. Until I added it to a noodle dish then Ted seemed to enjoy it more. I enjoyed cooking this evening meal as it was so easy. It’s a great dish when you need a quick dinner for you or the family that won’t cost the earth. To make this an even quicker dish you could prepare the sauce and vegetables the day before. The store them in the fridge overnight. However you decide to eat this dish, as always, please enjoy. Thank you xxx