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Vietnamese Salmon & Green Tea Noodles

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Green Tea Noodles... Can sound a bit odd if you've never seen or heard of them, let alone tried them before! I came across them a few years ago in an organic store and then stumbled across them in the normal supermarket - I had never noticed them before but now I seem to see them everywhere! Pairing the green tea noodles with the salmon is the perfect marriage of two superfoods.

Both are known for promoting heart health and the antioxidants in green tea can decrease inflammation and reduce blood pressure... Of course this dish isn't going to change your health overnight, but by using quality ingredients with these fantastic health benefits consistently, it all adds up! The green tea noodles taste so yummy and are a lower carbohydrate alternative to normal noodles. This protein packed dish will keep you full and satisfied; it's DELICIOUS! 

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Ingredients

Serves: 2

• 400g fresh salmon
• 1 red capsicium
• 1 medium red onion
• 2 spring onions
• 3 Tbsp sunflower seeds
• 1 tsp stevia
• 100g green tea noodles (when dry)
• 1/2 cup Vietnamese sauce (see recipe, here.)
• 1 Tbsp grated fresh ginger
• 1 chilli (a medium heat is what I go for)
• 4 cloves garlic
• 2 lemon wedges
• Fresh corriander for garnish
• ​1 Tbsp sesame oil

How to

Easy prep to start:

• Place a large pot of salted water and bring to a boil for the green tea noodles (pot should be filled about 3/4 fill)
• Slice the the capsicum, onion, chilli and garlic 
• Cut the salmon into two 200g pieces and make sure the pin bones have been taken out (easiest with a pair of tweezers)​
• Heat a large pan to a medium heat and dry-roast the sunflower seeds (keep an eye on them so they don't burn)
• Once cooked take out and put to one side in a bowl
• Once the water is boiling, put the green tea noodles in and cook to instructions on the packet

Now for the salmon:

• In the same pan on the same heat, heat the sesame oil and place the salmon in, skin side down, and cook for a good couple of minutes until the skin is getting crispy
• Pour half of the Vietnamese sauce over the salmon and cook covered for another couple of minutes 
• Take the salmon out and leave on a plate to rest

Now for the rest:

• Put the capsicum, onion, chilli and garlic into the pan and sauté until the onions are becoming transparent 
• Add the grated ginger and cook for a further couple minutes
• The noodles should be cooked by now... Drain them then add them into the pan along with the stevia and the rest of the Vietnamese sauce 
• ​Mix and cook for another couple of minutes 

To serve:

• Place the noodle mix onto a plate then place a piece of salmon on top of each serving 
• Garnish with roughly chopped fresh coriander and sprinkle the toasted sesame seeds
• Place a wedge of lemon on the side... Enjoy!  

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