Prep 15 mins • Cook 15 mins • Makes 4.
Prep 15 mins • Cook 15 mins • Makes 4.
• 2 tbsps soy sauce.
• 2 tbsps mirin seasoning.
• 2 tbsps caster sugar.
• 500 g skinless salmon fillet, pin-boned, cubed.
• 270 g udon noodles.
• 2 tsps ginger, peeled, finely chopped.
• 2 garlic cloves, crushed.
• 200 g snow peas, trimmed.
• 1 bunch chives, chopped.
OMELETTE
• 2 eggs.
• 1 tbsp sesame seeds.
• ½ tsp sesame oil.
• 1 tbsp vegetable oil.
1 In a bowl, combine soy, mirin and sugar, stirring to dissolve. Add salmon and marinate 20 mins.
2 Meanwhile, cook noodles following packet instructions. Drain well.
3 OMELETTE In a jug, whisk eggs, seeds and sesame oil together. Heat oil in wok on high. Add egg mixture, swirling to coat base and sides. Cook 1-2 mins, until just set. Slide onto a plate and roll up. Thinly slice and set aside.
4 Heat oil in wok on medium. Stir-fry ginger and garlic 30 secs. Drain salmon, reserving marinade. Stir-fry 1 min.
5 Add noodles to wok with snow peas and reserved marinade. Stir-fry 2-3 mins. Remove from heat. Toss omelette and chives through to serve.
