Teriyaki Sauce Preparation

• Mix the ingredients in a small bowl until the sugar is dissolved.
• Coat salmon with 1 tablespoon of Teriyaki Sauce in a bowl, then set aside while you cook the noodles.
• Cook your noodles per the packet directions. Drain, briefly rinse under tap water then set aside.
• Heat ½ tablespoon oil in a large non-stick pan over high heat. Cook the salmon for 1 ½ minutes on each side or until golden, then remove to a plate.
• Pour any remaining sauce in the skillet over the salmon.
• Roughly clean the pan with a paper towel then return to the stove, still on high heat. Heat 1 tablespoon of the remaining oil and cook the onion and garlic for 30 seconds.
• Add Chinese broccoli stems and cook for 1 minute.
• Add noodles and half the Sauce. Toss for 2 minutes until the Sauce is absorbed.
• Add the remaining Sauce and toss to disperse. Then spread the noodles out in the pan, cook for 30 seconds un-disturbed.
• Repeat again 3 to 4 times (~3 min total) – a trick for nice caramelisation on the noodles.
• Drizzle the remaining ½ tablespoon oil around the side of the pan, then add the Chinese broccoli leaves. Toss for a further 1 ½ minutes or until the leaves wilt.
• Remove pan from stove. Place salmon on top, break into large chunks then toss through.
• Divide between bowls and serve immediately!