Serves: 1 person • Time: 25 minutes
CONTAINS
Vitamin A, B-group, C, D & K, selenium, omega-3 fatty acids, potassium, glucosinolates
YOU NEED
1 skinless salmon fillet, about 120g • 3 tablespoons soy sauce
100g medium-width flat rice noodles • 2 tablespoons groundnut
or any other flavourless olive oil, plus extra for tossing • 1 small bunch
bok choy, leaves separated • a pinch of chilli flakes, or to taste
Place the salmon in a shallow bowl, pour over half the soy and turn to coat. Set aside. Meanwhile, soak the noodles in boiling water for 5 minutes, then rinse and toss with a splash of oil. Set aside. Heat half the oil in a frying pan and fry the salmon for 2–3 minutes each side, or until just cooked through. Flake the fish and set aside. Wipe out the pan, add the remaining oil and stir-fry the bok choy for 1 minute. Add the noodles, chilli flakes, salmon and remaining soy and gently toss. Serve immediately.