Teriyaki salmon and udon noodles (inspired by Nagi)

By: Helen Yu

Teriyaki sauce (3 tbsp soy sauce, 2 tbsp mirin, 2 tbsp cooking sake mixed together)
3 pieces salmon fillet (around 600g)
Chinese broccoli or bok choy (or similar), chopped in 3cm pieces
Oil for cooking (rice bran or olive oil)
Hakubaku organic udon noodles x 2 packets
Onion (sliced) and garlic (minced)

Boil udon noodles according to directions. Drain and set aside.
Make teriyaki sauce and marinate the salmon for 5 minutes.
Pan fry the salmon for a few minutes each side. Set aside.
In some oil, cook the onions and garlic. Add the stems of the Chinese broccoli and stir through. Add the noodles and teriyaki sauce and toss so the sauce is stirred through. Leave on heat to caramelise.
Add the rest of the Chinese broccoli leaves and toss through.
Serve with chilli flakes if desired.