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Ramen with stir fried pak choy, carrot & baby marrow topped with air fried salmon fillet with teriyaki sauce. Superb lunch washed down with a French Brut🍾🥂 39th anniversary (yesterday) celebration 💕

  • salmon fillets
  • teriyaki sauce, to taste
  • sesame seeds and chopped spring onions, for garnish

Method for air fried salmon.
(I used fresh salmon, if it’s frozen let it defrost in the fridge then use).
Salmon fillets marinated in teriyaki sauce for 15 – 20 minutes.
Preheat air fryer to 200°C (400°F).
Place parchment paper on the bottom once preheated, brush with oil (I used sesame oil), place fillets on parchment and air fry for 7 – 9 minutes depending on thickness of the fillet.
Serve immediately with extra teriyaki sauce and garnish with sesame seeds and chopped spring onions.

1 packet ready to eat Ramen (400 g) prepared as instructed (I just put in a dish with boiling water to loosen and warm it up, about 10 min, then add to my wok with the vegs).

  • Vegetables:
  • 2 medium carrots, peeled, halved and thinly sliced
  • 4 baby marrows, thinly sliced in rings
  • ½ packet of baby pak choy (Chinese cabbage) leaves separated and washed, use whole without cutting
  • 2 sliced spring onions for garnish

Warm up about 3 teaspoons canola oil in a wok and add a splash of sesame oil (this gives that authentic taste to Chinese stir fries).
Add the vegetables to wok and stir fry over high heat for a few minutes.
Drain the Ramen noodles and add to the wok.
Flip the vegs and Ramen in the wok to mix.
Serve immediately and add the salmon on top.
Drizzle a bit of teriyaki sauce over, sprinkle with sesame seeds and spring onion.

Recipe and photo:  Elsabie Templeton


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