I think you would have noticed by now my penchant for spinach and egg noodles. This is due to the offer they are having at Sainsbury’s right now that I can get these two ingredients cheaply. Come on, who can resist a huge bag of spinach for £1.00 or three packets of egg noodles for £2.50 ? Especially when you’re a university student who lives on (almost) a shoestring.
Anyway, I was inspired to recreate this dish which I had a couple of nights ago at Wagamama. Their price, £10.48. My price, £3.00. Read on to find out how I did it.
You will need some salmon, I bought mine at £4.00 for two portions of teriyaki. Egg noodles or soba if you prefer, spinach or any vegetable of your choice, soy sauce and rice mirin (a.k.a sweet cooking alcohol. You can substitute this with wine or sherry to your liking).
First you will need to marinade the salmon for at least two hours with equal parts of soy sauce to equal parts of rice mirin and some sugar. I used 4 tablespoons each of soy sauce and mirin and two tablespoons of icing sugar (because I did not have granulated ones on hand). Keep the salmon and the marinade covered in the fridge.
When the salmon is ready, chuck some egg noodles and a handful of spinach into a microwavable bowl and microwave on high for two minutes.
In the mean time, heat some oil/butter in a frying pan. Take the salmon (just the salmon, leave the marinade sauce alone) and fry it in the pan. When one side looks cooked (it has turned pale pink, burnt bits are also a good indicator) flip it on the other side. When the salmon is almost fully cooked, pour in the marinade sauce and let it simmer for half a minute before turning off the fire. Leave the salmon and the sauce in the pan for a little while, then pour into the bowl with the spinach and egg noodles.
Your salmon teriyaki egg noodles is ready to be served.