Vegetable and Noodle Stir-Fry with seared Salmon

INGREDIENTS:

2 Salmon steaks, halved
Marinade:
2 Tbsp of vegetable oil
1 tsp sesame oil
1 pinch of Chinese 5-spice
2 Tbsp of soya sauce
1 tsp of fish sauce
1 clove of garlic, sliced
1 tsp sliced ginger
¼ tsp chili flakes

Stir-fry:
1 portion of blanched noodles
½ red pepper
½ green pepper
2 Tbsp water chestnuts
2 Tbsp bamboo shoots
2 mushrooms, sliced
2 cloves of garlic, minced
1 Tbsp minced ginger
1 handful of beansprouts
1 Tbsp shredded cabbage
1 Tbsp sliced red onion
1 Tbsp sliced spring onion
1 Tbsp broccoli florets
½ carrot, finely sliced
1 Tbsp fresh coriander
3 Tbsp of soya sauce
1 Tbsp of fish sauce
1 pinch of Chinese 5-spice
¼ tsp chili flakes

METHOD:

Mix the marinade ingredients
Marinate the salmon for 15 minutes
Heat a heavy-bottomed pan
Add 1 Tbsp of oil
Seared the salmon on all sides for 3 minutes.
Turn the heat off
Pour the marinade over the salmoN
And keep warm

Stir-fry:
Heat a wok
Add 3 Tbsp of oil and heat until smoking
Add all the stir-fry ingredients apart from the noodles.
Stir-fry for 3-4 minutes until the vegetables begin to soften
Add the noodles
Add the soya and fish sauce
Add the 5-spice and chili flakes
Continue stir-frying until the noodles are hot.

Serve immediately.