Miso salmon with ginger noodles

Ingredients

• Noodles

  Egg, cooked, unenriched, with added salt

  200g

• Miso

  1 ½ tsp or 9g

• Balsamic vinegar

  2 tsp or 11g

• Paprika

  Spices

  ½ tsp or 1g

• Chum salmon

  Fish, raw

  2 fillet or 796g

• Oil

  Submarine Sandwich - Wegmans

  1 tbsp or 14g

• Ginger

  Spices, ground

  100g

• Green bell pepper

  Sweet, green, raw

  1 strips or 3g

• Leeks

  (bulb and lower leaf-portion), raw

  2 leek or 178g

• Garlic

  Raw

  3 cloves, minced or 9g

• Spinach

  Raw

  100g

Directions

1. Put the noodles in a bowl, cover with boiling water and set aside to soften. Heat the grill to medium and place a piece of foil on the grill rack. Mix 1 tsp of the miso with the vinegar, paprika and 1 tbsp water. Spread over the salmon and grill for 6-8 mins until flaky and cooked.
2. Heat the oil in a wok and stir-fry the ginger, pepper and leeks over a high heat for a few mins until softened. Add the garlic and cook for 1 min more. Drain the noodles, reserve 2 tbsp water and mix with the remaining miso.
3. Add the drained noodles, miso liquid and spinach to the wok and toss over the heat until the spinach wilts. Pile onto plates, top with the salmon and any juices and serve.