Ingredients
4 salmon fillets, about 140g each
Rice bran oil, for greasing
Miso Glaze:--
2 tsp brown miso paste
2 tsp SIDS BOYSENBERRY VINEGAR
2 tsp soy sauce
1 tsp smoked paprika
Noodles:--
200 g dried rice noodles
3 tbsp rice bran oil
3 garlic cloves, finely grated
25 g ginger, finely grated
8 spring onions, sliced
2 medium red chillies, thinly sliced
100 g beansprouts
Small pack of coriander, chopped
1 tbsp fish sauce
Directions
Boil the noodles for 3 minutes in a large pan, drain and rinse under cold water through a sieve and set aside to drain completely.
Heat the grill to HIGH. Mix together the miso paste, SIDS BOYSENBERRY VINEGAR, soy sauce and paprika to make the miso glaze and brush over the salmon fillets with a pastry brush. Lay the salmon skin side down on a greased baking tray and grill for 6-8 minutes until just cooked through.
Heat the oil in a wok and stir-fry the garlic, ginger, spring onions and chillies for a couple of minutes until soft, then add the cooked noodles, beansprouts and coriander. Toss everything together until well combined and turn off the heat. To finish, stir the fish sauce into the stir-fried vegetables and noodles, then pile onto plates, topping with the salmon.
