Salmon Yakitori Japanese cooking recipe

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1 cup soy sauce
2/3 cup sake
1/2 cup mirin or rice wine vinegar
1 teaspoon fresh ginger, grated
4 salmon fillets, skinned
1 tablespoon sunflower oil
1/2 teaspoon sesame oil
1 red bell pepper, sliced into strips
2 scallions, sliced
10 ounces egg noodles, cooked according to instructions on packet
2 tablespoons fresh cilantro, chopped
2 tablespoons sesame seeds
soy sauce, to serve

1In a saucepan bring the soy sauce, sake, mirin (or vinegar) and ginger to the boil and simmer for about 15 mins until it has reduced to about 2/3 cup.
2Pour half the sauce over the salmon.
3Cook the salmon in a non stick frying pan for 2 mins, turn the fillets over and turn off the heat, leaving the salmon in the pan to cook on the other side in the residual heat.
4Heat the 2 oils in a wook until very hot.
5Toss the pepper and scallions together in the wok for 2-3 minutes.
6Add the noodles and left over sauce and toss to heat through.
7Spoon the noodles into bowls and place the salmon fillets on top.
8Sprinkle with cilantro and seeds and serve with extra soy sauce on the side.

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