Salmon Teryaki With Stir-fried Vegetables and Noodles

OK, it's been a while. Six months actually. Sorry.

Anyway, here's a new recipe that I put together recently. It went down well with The Missus so here goes.

For the teryaki marinade, put 4 tablespoons of soy sauce into a bowl with 1 tablespoon of chinkiang rice vinegar, a crushed clove of garlic and a finely chopped red chilli.

Place two salmon fillets into the marinade and leave them for about an hour, turning them over every now and then.

When you're ready to cook, grill the salmon fillets for about 8 minutes, turning occasionally until cooked through. Keep the marinade.

Now prepare your vegetables. Take a handful each of tender stem broccoli, baby corn, sugar snap peas and spring onions and slice them in half lengthways.

When the salmon is about halfway cooked, heat a little vegetable oil in a hot wok and stir fry the veg for a couple of minutes. Meanwhile, bring a large pan of water to the boil and chuck in a couple of sheets of noodles. I use Sharwood's Medium Egg Noodles. They take 4 minutes to cook and I tease them apart in the pan with a pair of tongs to make sure they separate.

When they've got 2 minutes to go, tip the marinade into the wok and bring to the boil then simmer until the noodles are cooked. Drain the noodles, add them to the wok and toss them all around.

Divide the noodles and vegetables into 2 bowls, place a salmon fillet on top and pour over any sauce that's left.

Enjoy!