Serves: 4 1 x 418g or 2 x 213g cans red or pink wild Alaska salmon 900ml (1 ½ pints) vegetable stock 1 red chilli, deseeded and slice 2 tbsp soy sauce 1 bunch spring onions, sliced 175g (6oz) broccoli, broken into small florets 110g (4oz) sugar snap peas or mangetout, halved 110g (4oz) mushrooms, sliced 300g (10oz) ready-to-wok cooked udon (thick) noodles Salt and freshly ground black pepper
• Drain the salmon, reserving the liquid. Remove any skin and bones, if desired, then break the salmon into large chunks. Set aside • Put the vegetable stock into a wok or large saucepan and add the reserved salmon liquid, chilli and soy sauce. Bring up to the boil, then reduce to a simmer • Put the spring onions, broccoli and sugar snap peas or mangetout into the wok or saucepan and simmer for about 5-6 minutes. Add the mushrooms and udon noodles and cook for 2-3 more minutes. Add the salmon chunks and stir very gently to combine • Ladle the noodles and broth into four bowls and serve at once Cook’s tips: Coriander tastes fantastic with this dish – just chop some up and sprinkle it over before serving. Look for udon noodles in the oriental foods section at your local supermarket. Recipe from the Alaska Seafood Marketing Institute.