- 1 LB Bok Choi
- 2 Salmon Steaks
- 2 Bunch Udon Noodles
- 4 Tablespoons - Tamari
- 4 Tablespoons - Rice Wine Vinegar
- 8 Tablespoons - Sriracha
- 2 Tablespoon - Maple Syrup
- 8 Tablespoons - Crushed Ginger
- 3 Limes - Cut into Quarters
- 3 Crushed Cloves of Garlic
Heat oven to 350C.
In a small jug, whisk together the Tamari, Rice Wine Vinegar, crushed Ginger and Maple Syrup. Add in 4 Tablespoons of Sriracha and squeeze half a Lime. Finally add the crushed Garlic.
Line a roasting tin with baking parchment and place the Salmon in it. Pour over half the sauce, then bake in the oven until the Salmon is cooked through.
Bring a large pan of water to the boil. Add the noodles and cook the Udon noodles for 5 minutes.
Cut the white ends of the Bak Choy and steam for 5 minutes until al dente. Once cooked toss the remaining Tamari.
In a small frying pan, add the cooked noodles and pour the remaining sauce over the noodles, plus any from the roasting tin, and toss together.
Place a small serving of Bok Choy on the plate, add the cooked Udon noodles, and place the Salmon on top. Dress with fresh Lime and remaining Sriracha.