Happy New Year, everyone!
I don’t know about you lot, but I am sick to death of food. Sick of looking at it, thinking about it and eating it. And when I say food, you know I mean junk, right?
I’ve just spent 10 days in England eating my weight (and then some) in pasties, fish & chips, crisps and bread and my body is craving fruit and vegetables. Craving!
And soup. I don’t think I’ve ever pined for a good, healthy soup. A soup like this gorgeous salmon teriyaki noodle bowl of goodness.
So, for the next few recipes the focus will be on good for you food. Like this simple, gluten free meal made from scratch. You’ll thank me; I promise.
Salmon Teriyaki Noodle Soup
- 1 tablespoon olive oil
- 2 garlic cloves (finely chopped)
- 1/4 teaspoon ginger powder
- 1/2 tablespoon honey
- 1 tablespoon soy sauce
- 1/2 tablespoon corn starch
- 1.25 litres (around 5 cups) vegetable stock
- 1 large salmon fillet (cooked and cut into pieces)
- 200g of rice noodles (or any you prefer)
~ Heat the olive oil then gently fry the garlic until softened.
~ Add the ginger, honey, soy sauce, corn-starch and stock. Bring to the boil and then add the noodles and then cook as per manufacturer's instructions.
~ Lastly, add the salmon, heat through and serve immediately.
The Culinary Jumble