Furikake and salmon noodles
Furikake and salmon noodles.
Time 10 mins prep, 10 mins cooking
FOR THE SALMON:
- 2 boneless salmon fillets
- 2 tbsp kewpie mayo
- 2 tbsp Mara Seaweed Furikake
- Salt and pepper to taste
FOR THE NOODLES:
- 200g soba or udon noodles
- 1 tbsp Mara Seaweed Furikake
- 2 tbsp veg oil
- 1 tbsp ginger, grated
- 2 garlic cloves, minced
- 2 spring onions, thinly sliced
- 1⁄4 red cabbage, shredded
- 160g sugar snap peas, sliced diagonally
- 50ml soy sauce
- 25ml rice vinegar, or to taste
- 1 tsp sesame oil
- 1 tbsp chilli oil (optional)
Season your salmon fillets with salt and pepper. With your salmon fillets skin side down, spread the kewpie mayo on top of each then sprinkle with the Furikake.
Place the salmon skin side down on a baking tray and cook in the oven at 180C for 10-12 mins or until just cooked through. You can also cook skin side down in an air fryer, for 8-10 mins at 180C or until just cooked through.
Once cooked, remove and leave to rest for a few minutes before serving.
While your salmon is cooking, boil your noodles of choice in a pot of water, following the pack instructions then drain.
Heat a wok on high heat and when it starts to smoke, add the oil. Add the ginger, garlic, white parts of the sliced spring onions, peas and red cabbage. Keep the mixture moving constantly so it doesn’t burn. After a few mins, add the cooked noodles and mix or toss to combine the ingredients.
Remove from the heat and add the soy sauce, vinegar, sesame oil and chilli oil (optional), and combine well.
Serve the noodles and top with the Furikake salmon and remaining spring onions.