Teriyaki Salmon And Vegetables With Egg Noodles Recipes

TERIYAKI SALMON AND VEGETABLES WITH EGG NOODLES

Steps:

• Heat the vegetable oil in a wok or deep frying pan (skillet) over a high heat until smoking.
• Add the garlic and ginger (gingerroot) and cook for 30 seconds then add the soy sauce and maple syrup.
• Add the salmon pieces, gently sir-fry (scramble-fry) for 2 minutes and then add the spring onions (green onions), capsicum (bell pepper) and snow peas (mange tout).
• Stir-fry 2 more minutes and then add the sesame oil and lime juice.
• Stir in cooked noodles and mix well and serve immediately.

TERIYAKI SALMON STIR-FRY

Steps:

• In a glass baking dish combine the teriyaki sauce, sesame oil, ginger and garlic. Add the salmon cubes and toss to coat. Let sit for 10 minutes. Heat oil in large skillet or wok until it is just smoking.
• Stir in the mushrooms and toss to cook quickly. Add the salmon and continue to toss and cook for another 1 minute. Add cooked broccoli and toss to coat. Pour in the remaining marinade from the salmon and sprinkle in the sesame seeds. Serve immediately with rice.

TERIYAKI SALMON NOODLES

Steps:

• Preheat the oven to gas 7, 220C, fan 200c. Mix the teriyaki sauce, honey, garlic, and ginger in a small bown and then brush over the salmon fillets. Put the fish in a foil-lined roasting tin and leave to marinate for 10 minutes.
• Add the noodles and leeks into a pan of boiling water and simmer for 3-4 minutes, drain and then tip into a large bowl. Add the sesame oil, soy sauce, sliced chilli and toss to combine.
• Cut out 4 30cmx30cm (12in) squares of nonstick baking paper. Divide the pak choi between each, top each with the noodle mix and a lime half and then scrunch up the paper and tie with kitchen string to make a parcel.
• Sprinkle the marinated salmon with sesame seeds and place on the top shelf of the oven. Place the noodle parcels on the next shelf and bake for 8-10 minutes.
• Serve the noodles in their parcels (to be opened at the table), or spoon the contents onto a plate, and top with a piece of salmon. Spoon over some teriyaki sauce from the tin to finish.

BEEF TERIYAKI NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 4 to 5 minutes. Drain and keep warm.
• Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add zucchini, onion, and bell pepper, season lightly with salt and pepper, and saute, stirring occasionally, until lightly caramelized and tender, about 8 minutes. Add minced garlic and cook until garlic is fragrant, about 1 minute. Transfer vegetables into a bowl and set aside.
• Heat remaining oil in the skillet until hot. Add steak strips and sear until nicely browned on each side and steak is cooked to medium (or cook longer to your tastes). Season steak lightly with salt and pepper while it cooks.
• Meanwhile, combine soy sauce, water, brown sugar, vinegar, cornstarch, and ginger in a bowl to make the teriyaki sauce. Whisk until sauce is well blended.
• Add vegetables back into the skillet once steak is cooked and pour teriyaki sauce over everything. Bring mixture to a simmer, and cook until the sauce thickens up, about 2 minutes. Add cooked noodles and gently stir to evenly coat noodles with the sauce and distribute meat and vegetables evenly. Taste, and adjust the seasonings if desired.