This has got to be one of my all time favourite dinners, so I had to share. I don't get to have it that often as my husband doesn't like salmon so when he isn't home until after tea this is my go to food. Its so simple to make and takes about 20 minutes.
You can add into the noodles what you like but here is what I use.
Aldi Infusions salmon fillet infused with ginger, chilli & lime marinade
Sainsburys thin egg noodles (you can use whatever noodles you prefer)
1 tsp paprika
Salt & pepper
Sweet chilli sauce
You start by putting the salmon onto cook. There are many ways you can cook the salmon - microwave, grill or oven - and the instructions on how to do so are on the back of the packet but I chose to do it in the oven. All you have to do is remove the salmon from its packaging, wrap it in tin foil and place it on a baking tray then into the oven. It takes about 18 minutes to cook.
While that is cooking put on a saucepan of water and bring it to the boil for the noodles.
In a frying pan fry the onions, peppers, peas and sweetcorn. The ingredients I use are all frozen so very easy to just get from the packet and throw into the frying pan.
Put the noodles into the boiling water and boil until they are cooked, about 10 minutes.
Once the vegetables are cooked add in some Worcester sauce, salt & pepper, the paprika and tomato puree. (I use the tomato puree as it adds some flavour and also thickens up the fluid from the frozen vegetable) The amounts of these I just guessed, use as much or as little as you think and like.
When the noodles are done put them in with the vegetables and mix it all up. Add in some sweet chilli sauce, again however much you would like. Leave for a few minutes and then when the salmon is done, transfer the noodles & vegetable to a plate and just add the salmon on top.
And its ready to eat. I didn't have any poppadoms but I think they would be rather tasty with this dish.
I'd love to hear if you make this dish and what you think.