Ginger Chili Salmon with Noodles Inspired by Donna Hay

Cook Rice Noodles:

Bring water to a boil in the kettle. Place ¾ of the rice noodles in a large bowl and pour over boiling water. Stir to loosen noodles. Allow noodles to soak until tender, about 10 minutes. Set aside.

Prepare Sauce:

Wash the fresh produce. Peel and mince the ginger and garlic. Place the sweet soy sauce, garlic, ginger and ½ cup water in a bowl and mix to combine. Set aside.

Prepare Salmon & Mushrooms:

Place the chili using as much as desired and ½ tablespoon of salt on a plate and mix to combine. Pat dry salmon with paper towel. Press both sides of the salmon into the chili salt to coat. Slice each salmon fillet into 1 cm thick pieces. Cut mushrooms into about 1 cm thick slices, set aside.

Cook Salmon:

Heat oil in a large pan over medium-high heat. Add the salmon and cook for 1 to 2 minutes each side, or until done to your liking. Cook in batches if required. Remove from the pan and set aside.

Add Mushrooms:

Add the mushroom and cook for 2 minutes. Add the sauce and cook for 3 to 4 minutes or until the mushrooms are tender and done to your liking.

You Plate It:

Top the noodles with the salmon, mushroom and coriander leaves to serve. Enjoy!