Spicy salmon noodle soup

Prep time 8 mins

Cook time 12 mins

Total time 20 mins

Serves: 4

Ingredients

• 1.5 tbsp chestnut oil
• 2 packs of Saucy Fish Co Salmon with Chilli Lime and Ginger dressing
• 100g (3.5 oz) sugar snap peas
• 125g (4.5 oz) baby leeks
• 100g (3.5 oz) dwarf beans
• 3 cloves garlic
• 1 red chilli
• 100g (3.5 oz) babycorn
• 1 litre (34 fl oz) vegetable stock
• 400g (14 oz) egg noodles
• 2 large pak choi
• 150g mixed sweet baby peppers
• 25g (1oz) sesame seeds
• 2 tbsp dark soy sauce
• 2 tsp soft light brown sugar
• 3 tbsp sesame oil
• 1 spring onion

Instructions

1. Put the salmon on a tray and cook for 12 minutes under a medium grill, as per the packet instructions - it's that simple.
2. Heat the chestnut oil over a medium high heat in a large wok.
3. Shred the sugar snap peas, baby leeks, dwarf beans, two cloves of garlic, and the deseeded chilli finely (I used a food processor with a slicing blade for this) and then add to the wok.
4. Stir fry for a few minutes until starting to colour, then halve the baby corn lengthways, add to the pan and fry for another couple of minutes.

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