World Cuisine

  • low-calorie cooking spray
  • 4 skinless salmon fillets, about 175 g (6 oz) each, any stray bones removed
  • 250 g (8 oz) dried soba noodles
  • 2 teaspoons sesame oil
  • 2 tablespoons sesame seeds
  • 4 tablespoons dark soy sauce
  • 2 tablespoons orange juice
  • 2 tablespoons mirin (rice wine seasoning)

Spray a heavy-based frying pan with cooking spray and heat over a high heat. Add the salmon and cook for about 3–4 minutes on each side until browned. Remove, wrap loosely in foil and leave to rest for 5 minutes.

Cook the noodles in a large saucepan of boiling water for about 5 minutes, or according to the packet instructions, until just tender. Drain well and toss with the sesame oil and seeds.

Meanwhile, combine the soy sauce, orange juice and mirin in a small bowl. Pour into the frying pan and bring to the boil, then reduce the heat and simmer for 1 minute.

Divide the noodles between 4 warmed bowls and serve with the salmon and sauce and steamed sugar snap peas on the side.

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