The best way to use those salmon steaks you have in the freezer or the leftover baked salmon from the other night. These noodles are zesty with the intense flavour of lime juice and soy. The last squeeze of lime juice and a sprinkling of chopped red chilli add the perfect kick to this wonderful dish. What’s also great is the ratio noodles-vegetables-fish. There is a little bit of everything in every bite.

For the noodles

• 250 grams egg noodles
• 3 medium Salmon steaks (if you are using left over salmon you will need about 2 ½ cups salmon chunks)
• 2 Tbs coconut oil
• 2 ½ cups green beans, cut in 5cm pieces
• 1 Tbs ginger, finely chopped
• 2 garlic cloves, minced
• 1 lemongrass stalk, bashed and finely chopped (soft parts only)
• 1 carrot, coarsely grated
• 2 spring onions, sliced diagonally
• 2 red chillies, deseeded and chopped (leave the seeds if you like the heat)
• 1 lime to serve
• Chilli flakes

For the sauce

• ¼ cup soy sauce
• ¼ mirin (Japanese rice wine)
• 2 Tbs honey
• 2 Tbs sweet chilli sauce
• 1 lime, juice and zest
• 1 Tbs sesame oil

Method

Bring a large pot of salted water to boil. Add the noodles and cook for 3 minutes or until al dente (usually I cook 2 minutes less than the indicated time on the packet). Drain and rinse under cold water to stop the cooking process. Set aside until needed.

Make the sauce by mixing all ingredients together in a bowl. Set aside until needed.

{If you are using already cooked salmon, skip the next paragraph. After you heat the coconut oil, proceed with adding the green beans}

Season salmon steaks with salt and pepper. In a large skillet heat the coconut oil over high heat. Add the salmon steaks and cook about 3 minutes per side. Salmon should be just cooked and pink in places. Remove salmon from skillet. Flake salmon in large chunks and set aside.

In the same skillet add the green beans and cook stirring often, 3-4 minutes until crisp-tender. Add the ginger, garlic and lemongrass. Cook stirring about a minute or so. Add the grated carrots, spring onions and one of the chopped chillies (save the other one for garnish. Season with a little salt and pepper and cook another minutes or so. Don’t go overboard with the salt as soy sauce is quite salty.

Add the cooked noodles and pour in the sauce. Lower the heat and cook stirring another minute. Add the salmon chunks and cook for another minute, stirring gently. You don’t want the salmon chunks to break into bits.

Transfer noodles in a bowl or platter and garnish with the chopped red chilli. Zest the lime and sprinkle over the noodles. Squeeze half of the lime all over and serve noodles passing along the chilli flakes, for those who like some extra heat.