Salmon with Spring Onion Noodles

45ml (3tbsp) dark soy sauce
60ml (4 level tbsp) caster sugar
Juice of 1 lime
75ml (5tbsp) sunflower oil
125g (4oz) thread-egg noodles
4 x 150g (5oz) skinless salmon fillets
Salt and ground black pepper
20ml (4 level tsp) Chinese five-spice powder
125g (4oz) spring onions, cut into thin strips
125g (4oz) celery, cut into thin strips
125g (4oz) cucumber, halved lengthways, de-seeded and cut into thin strips
Coriander sprigs to garnish

Lime and soy sauce make perfect partners with salmon in this noodle dish

In short	Preparation time: 15 mins Cooking time: 20 mins Total time: 35 mins Serves: 4 people Course: Main
Nutrition (per portion)	610 calories 35g fat (7g saturates) 410g carbs (15g total sugars)

Method

1 Place the soy sauce and sugar in a small saucepan, bring to the boil then remove from the heat. Stir in the lime juice and 60ml (4tbsp) oil, then set aside.

2 Roughly break the noodles and place in a bowl. Cover with boiling water, soak for 4min, then rinse and drain.

3 Season each salmon fillet with salt, pepper and 5ml (1 level tsp) Chinese five-spice powder. Heat the remaining oil in a large non-stick frying pan, add salmon and cook for 4min, then turn over and cook for a further 4min.
4 Toss the noodles in the soy dressing with the spring onions, celery and cucumber. Arrange on plates, top with a piece of fish and garnish with coriander sprigs.

PREPARE AHEAD
Complete recipe to end of step 2. Cover and chill.