|Sat Fat 3.3g||16%|
Preheat the oven to 220°C/200°C fan.
First make the potato noodles. Use a spiralizer set to the largest setting possible (if you have a choice) to make the noodles. Wrap them in a kitchen towel and squeeze to remove any excess moisture. Tip them onto a lined baking tray and drizzle with sesame oil. Sprinkle chilli flakes, salt and pepper and massage into the noodles. Place into the oven and roast for 15 minutes. Remove when ready.
Heat the garlic oil in a large frying pan. Add the ginger and toss briefly before adding the salmon and cooking for 3 minutes on each side. Remove from the pan and set aside.
Add the pak choi to the pan and as soon as it’s slightly wilted and charred, add the noodles and sauce and toss to coat. Use tongs to divide the noodles between two plates and serve the salmon fillet on top. Drizzle with any extra sauce and top with coriander leaves and chopped up chilli (if using).
300g smooth potatoes (such as Desiree)
1tsp sesame oil
1 pinch of chilli flakes
½tbsp garlic oil
2cm piece of ginger, thinly sliced into threads
2 salmon fillets
2-3 pak choi, cut lengthways into halves or quarters
For the sticky sauce
2tbsp light soy sauce
2tbsp rice wine vinegar
1tbsp maple syrup (or honey)
To garnish, coriander leaves and chopped chilli
Try these delicious Chinese Potato 'Squeaks'. A fun new twist on an old favourite, and ready in just 15 minutes.
Bavarian Potato Salad with griddled Pork Medallions
Rustle up this tasty Bavarian delight. Bursting with flavour and quick to create, this authentic combination of griddled pork and potato is sure to please any crowd!
Pulled Pork & Tomato Layered Potato Bake
Here's a clever way to use up leftovers from a weekend roast. Packed with hearty flavours and warming herbs and spices, it's a real mid-week treat.
Simple and fresh ingredients, serve warm with a fresh leaf salad any time of the year.
This campaign was originally produced in the framework of a programme co-financed by the European Union