Korean Glazed Salmon with Ramen Noodles and Pak Choi
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Ingredients
For the Salmon:
4 salmon fillets (about 150g each)
3 tablespoons Sun Hee Light soy sauce
2 tablespoons honey
1 tablespoon Sun Hee Sesame Wok Oil
1 tablespoon grated ginger
2 cloves garlic, minced
1 tablespoon rice vinegar
1 tablespoon Sun Hee sesame seeds (for garnish)
Sliced spring onions (for garnish)
Optional: Sun Hee Red Chilli flakes for heat
For the Ramen Noodles:
400g Sun Hee Ramen noodles
3 tablespoons Sun Hee Light soy sauce
2 tablespoons Sun Hee Wok Sesame Oil
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon grated ginger
Spring onions, sliced (for garnish)
For the Stir-Fried Pak Choi:
400g baby Pak Choi, halved
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon Sun Hee Light soy sauce
1 teaspoon Sun Hee Wok Sesame Oil
Pinch of salt
30min
4
Instructions
Preheat the oven to 200°C.
In a bowl, whisk together soy sauce, honey, sesame oil, grated ginger, minced garlic and rice vinegar.
Place the salmon fillets in a shallow dish and pour half of the marinade over them. Marinate for at least 30 minutes in the refrigerator, turning halfway through.
Preheat your grill or a pan over medium-high heat.
Grill the salmon fillets for about 3-4 minutes per side, basting with the remaining marinade. Alternatively, you can pan-sear the salmon in a hot pan until cooked to your liking.
Whilst the salmon is cooking, heat the ramen noodles according to package instructions. Drain and set aside.
In a bowl, mix soy sauce, sesame oil, rice vinegar, honey, and grated ginger.
Toss the cooked ramen noodles in the sauce until well coated.
Heat vegetable oil in a wok or pan over medium-high heat.
Add minced garlic and stir-fry for 30 seconds.
Add pak choi halves, soy sauce, sesame oil, and a pinch of salt.
Stir-fry for 3-4 minutes or until pak choi is tender but still crisp.
Plate the salmon on top of the ramen noodles.
Serve with stir-fried pak choi on the side.
Garnish with additional sesame seeds and sliced spring onions.
