INGREDIENTS:

Olive oil
Sea salt
Black pepper

4 x 180 grams Scottish salmon fillets
1 bottle of hoisin sauce
2 cloves garlic, crushed
2 cm thumb ginger, grated
Light soy sauce
1 punnet of rainbow stir-fry vegetables

OR

Shredded red and green cabbage
1 carrot julienned
1 sliced red onion
Pak choi
Sliced baby corn
Long stem broccoli
1 packet udon noodles
1 lime

METHOD:
Serves 4
Preparation 10 minutes
Cooking time 9 minutes

Heat oven to 180° C

Soak noodles in boiling water, look at directions on packet of noodles for further cooking assistance.

Marinade fish in olive oil, salt, pepper and hoisin sauce.

Place on a non-stick tray, and bake in the oven for 7-9 minutes (no more unless you want the fish cooked through).

While the fish is the oven heat the wok, cook garlic and ginger throw in all the veggies, a little water and the soy sauce. Once the noodles are ready mix them with the veggies and add the hoisin sauce (put as much as you like) I love saucy stir-fries.

Take the fish out, place on top of noodles, squeeze some lime juice and enjoy.