Salmon And Enoki Stir Fry With Shanghai Noodles Recipes

Steps:

• Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon over the marinade, turning the fish so that it's nicely coated. Cover with cling film and leave to sit for 10 mins (or longer if you have time).
• Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
• Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm. Put the other 2 fillets on another plate if using for Flaked salmon salad (see 'goes well with'), cover with foil, leave to cool, then chill.
• In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling.
• Remove from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle over any juices. Sprinkle with coriander and serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles just start to soften, 3 to 5 minutes. Drain.
• Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add bean sprouts and cook, uncovered, until stems start to become translucent, 2 to 3 minutes. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain.
• Heat oil in a wok over medium-high heat until starting to smoke. Add chicken, celery, green onions, garlic, and XO sauce. Stir-fry for 2 minutes. Add mushrooms and cook until slightly browned, 3 to 4 minutes. Add the cooked noodles, cooked bean sprouts, soy sauce, oyster sauce, and brown sugar. Cook for 3 to 5 minutes. Add chicken stock; reduce heat to low. Cover and simmer until noodles are tender yet firm to the bite, 2 to 3 minutes. more.

Steps:

• Cut the pork evenly into 1/4-inch slices, then into 1/8-inch slivers.
• In a small bowl, combine 1/2 teaspoon light soy sauce, the Shaoxing wine, the cornstarch and 1 tablespoon cold water and mix well. Add pork and marinate until ready to cook.
• Bring a large, deep pot of water to a boil. Add noodles and cook for 2 minutes. Turn the cooked noodles into a colander and rinse with cold water. Shake them dry and toss with a splash of oil, stirring thoroughly to prevent sticking.
• In a small bowl, combine remaining light soy sauce, the dark soy sauce and the chicken stock and set aside. Heat 1 tablespoon oil in a large, seasoned wok over high heat until oil just begins to smoke. Add pork, leaving the marinade behind, and stir-fry swiftly to separate. When they are just cooked, remove from wok and set aside.
• Clean and re-season the wok, if necessary, then return it to high heat with the remaining oil. Add noodles and soy sauce mixture and stir-fry until piping hot. Add bok choy or spinach and continue to stir-fry briefly until wilted. Stir in the pork and season to taste with salt and white pepper. Serve.