|Sat Fat 3.3g||16%|
Preheat the oven to 220°C/200°C fan.
First make the potato noodles. Use a spiralizer set to the largest setting possible (if you have a choice) to make the noodles. Wrap them in a kitchen towel and squeeze to remove any excess moisture. Tip them onto a lined baking tray and drizzle with sesame oil. Sprinkle chilli flakes, salt and pepper and massage into the noodles. Place into the oven and roast for 15 minutes. Remove when ready.
Heat the garlic oil in a large frying pan. Add the ginger and toss briefly before adding the salmon and cooking for 3 minutes on each side. Remove from the pan and set aside.
Add the pak choi to the pan and as soon as it’s slightly wilted and charred, add the noodles and sauce and toss to coat. Use tongs to divide the noodles between two plates and serve the salmon fillet on top. Drizzle with any extra sauce and top with coriander leaves and chopped up chilli (if using).
300g smooth potatoes (such as Desiree)
1tsp sesame oil
1 pinch of chilli flakes
½tbsp garlic oil
2cm piece of ginger, thinly sliced into threads
2 salmon fillets
2-3 pak choi, cut lengthways into halves or quarters
For the sticky sauce
2tbsp light soy sauce
2tbsp rice wine vinegar
1tbsp maple syrup (or honey)
To garnish, coriander leaves and chopped chilli
A bed of spuds, ham and asparagus is topped by a runny poached egg spruced up with hollandaise sauce. Deliciously simple!
800g salad potatoes, thickly sliced
2 tbsp oil
400g chicken breast, thinly sliced
1 red pepper, sliced
1½ tbsp Chinese 5 spice seasoning
½ x head of Chinese Leaf, shredded
1 tbsp white wine vinegar (optional)
A simple yet flavour-filled potato salad, complete with 5 Spice seasoning - drop the chicken for a vegetarian option.
Cleansing Japanese Miso Potato & Chicken Broth
What better way to start your New Year health-kick, than with this hassle-free Cleansing Japanese broth. Enjoy the tasty combination of perfectly cooked potatoes and chicken along, with traditional miso flavours for an interesting soup alternative.
This dish works just as well with tinned salmon, and is a quick and tasty way to use up any leftover mash.
This campaign was originally produced in the framework of a programme co-financed by the European Union