AS SEEN ON THE
CHEF BIG’ S
KITCHEN TABLE
John Torode & Lisa Faulkner
Salmon Teriyaki One-Pot Noodles with Kale Crisps
SERVES 2
INGREDIENTS
• 2 salmon fillets
• 50ml teriyaki sauce
• 1 vegetable stock cube
• 100g dried egg noodles
• Splash of sesame oil
• 3 spring onions, whites and greens separated and thinly sliced
• 1 pak choi, quartered lengthways
FOR THE KALE CRISPS
• Olive oil
• Several big handfuls of kale, stalks removed
TO SERVE
• Handful of readyto-eat beansprouts
• Finely chopped red chilli
Fresh and flavoursome, this is a simple fish supper that makes a great midweek meal.
1 Put the salmon and teriyaki sauce in a bowl or dish and leave to marinate for up to 1 hour. Heat the oven to 200 ° C / 180 ° C fan / gas 6 to prepare for the kale crisps.
2 Oil your hands and scrunch the torn kale, then season with salt and pepper. Spread the kale out on a baking tray and bake for 12-15 minutes, tossing every 5 minutes to ensure even cooking. Keep a close eye on it as kale can burn quickly.
3 Meanwhile, dissolve the stock cube in 750ml boiling water and pour into a large, lidded saucepan. Add the noodles and a splash of sesame oil, then bring to the boil and cook for 1 minute. Lay the marinated salmon fillets on top of the noodles and pour over any remaining teriyaki marinade. Add the whites of the spring onions and the pak choi, cover with the lid and simmer gently for 5-7 minutes.
4 Ladle the noodles and salmon into bowls, then garnish with beansprouts, red chilli and the greens of the spring onions. Serve alongside the kale crisps.
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