Salmon Teriyaki Black Bean Spaghetti

  • 2 garlic cloves
  • 1 litre chicken stock
  • 2 tsp Ceres Organics Tamari Soy Sauce
  • 150g shitake mushrooms sliced
  • 1 pack organic black bean spaghetti
  • 200g bean sprouts
  • 1 tbsp sake
  • 2 tsp sugar
  • 400g fresh salmon
  1. Put 2 sliced cloves of garlic in a saucepan with a grated 3cm piece of ginger, 1 litre of chicken stock and 2 teaspoons of Ceres Organics Tamari Soy Sauce.
  2. Bring to the boil, add 150g sliced shiitake mushrooms and simmer for 10 minutes, adding 250g green beans after 5 minutes. 
  3. Cook a 200g packet of Explore Cuisine’s Organic Black Bean spaghetti according to packet directions. 
  4. About a minute before serving, add 200g bean sprouts to the stock. 
  5. Combine 2 tablespoons of tamari with 1 tablespoon sake,1 tablespoon mirin and 2 teaspoons sugar and pour this over 400g fresh salmon, cut diagonally into 4 pieces.
  6. Panfry the salmon for a few minutes on each side. Drain the spaghetti and divide among pasta bowls.
  7. Spoon the soup and vegetables into the bowls and top with the salmon.

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