• 130g Salmon Fillet Salmon Fillet, baked
• 145g udon noodles Udon Noodles
• 80g bean sprouts Bean Sprouts
• 80g red cabbage Red Cabbage, raw
• 25g hoisin sauce Hoisin Sauce
• 15g spring onions Spring Onions
• 3g garlic Garlic
• pinch of Chinese five-spice
• 40g cucumber Cucumber

1. 1

   Prep everything first: wash and trim the beansprouts and red cabbage, then measure out the sauce ingredients.

2. 2

   Loosen the udon noodles in boiling water for 2 minutes and drain.

3. 3

   Place the salmon on a lined tray, brush with some of the sauce and bake at 200°C for 12-14 minutes until it flakes easily.

4. 4

   Season with five-spice, then toss in hoisin and garlic over high heat for the last minute until sticky.

5. 5

   Meanwhile, steam or stir-fry the beansprouts and red cabbage for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: udon noodles first, then the veg and salmon, spooning over any remaining sauce. Finish with the cucumber.

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