Last night we had a contractor come to the house to look at our kitchen, which we are renovating this summer. He didn’t leave until almost 8pm, so I needed make a super fast dinner, as I hate eating too close to bedtime. And I was starving.
I decided on a quick stir-fry using bottled hoisin sauce (I love the taste of Sharwood’s, and always keep it in the cupboard) and quick-cook noodles. Simple. Dinner was on the table in 15 minutes!
- 2 fillets salmon
- 300g Sharwoods Pad Thai noodles
- 1 bottle Sharwoods Hoisin Sauce
- 200g Tenderstem broccoli, washed and chopped
- 125g asparagus, washed, trimmed and chopped
- 200g kale, washed
- 2 cloves garlic, minced
- minced ginger, to taste
- 1 lime
- In a small skillet, heat a bit of olive oil and fry the garlic for 30 seconds. Add the salmon, skin side up. Cook on this side until the salmon is nice and browned. Flip onto skin and cook until salmon is just cooked through. Sprinkle juice from half a lime over the fillets. Season with salt. Flip over again and remove the skin. Set aside.
- (while salmon is cooking...)
- In a large skillet heat a little bit of olive oil. Add the ginger and cook for about 30 seconds, until very fragrant. Add all the greens and cook until bright green and cooked, but still crunchy. Break up the soft noodles with your hands and add to the vegetables. Add the hoisin sauce a couple of tablespoons at a time, stirring to coat. Add enough to just coat the vegetables. Too much and it can taste very strong!
- Serve by piling the noodles and vegetables in a bowl. Top with a fillet of salmon and a quarter of the remaining lime. Sprinkle with mixed seeds if desired.