200 g Wholemeal ready made wok noodles (Available in GF)
Baking & spices
1 tsp Black sesame seeds
1 tbsp Sesame seeds, White
2 X 225 gram portions fresh salmon
Heat frypan on medium heat and pat salmon dry with paper towel
Place salmon flat side down in frypan with a lid over and cook for about 10 minutes
Make the chilli soy glaze: in a small measuring cup, place 2 tablespoons of light soy, 1 teaspoon chilli paste, 1 teaspoon of garlic paste, 1 teaspoon each of white and black sesame seeds. Stir to combine.
Turn salmon over and cook the other side. On flat side up of salmon, using a glazing brush (I have a silicone one), brush on the glaze. Also brush on the sides
Leave salmon to cook on the second side for about 6 to 7 minutes, depending on how well done you like it.
Meanwhile, in a small saucepan, add the noodles, 1 tablespoon of light soy and 1 teaspoon each of the black and white sesame seeds. Heat through and stir until all combined. Ad in some chopped shallots at the end for colour.
Once salmon is done, remove from heat. Place noodles in bottom of bowl and lay salmon on top with some more fresh shallot, and dried shallot if you have it.