This is hands down, my favourite recipe. The taste from the soy & wasabi glaze is out of this world. Don’t worry about the wasabi being too hot, when it’s mixed with the soy and cooked, it becomes more of a salty, spicy marinade rather than the mind-blowing wasabi paste you have with sushi. Wasabi paste is available in all supermarkets now, so don’t be shy if you’ve not cooked with it before, it’s nice and easy to find.
Preheat the oven to 200C/180C fan. Line a baking tray with foil.
Mix the soy sauce and wasabi paste in a medium size bowl and whisk together to form a smooth marinade with no lumps. Set aside.
Remove the skin from the salmon fillets by gently running a sharp knife just underneath the skin, away from your body. Cut the salmon fillets into 5-6 chunks. Stab each chunk with the knife to make a little cut. This allows the marinade to penetrate the salmon so you don’t have to soak it for hours. Add the chunks to the marinade bowl and use your hands to coat the salmon pieces in the japanese sauce. Leave to marinate for 10 mins (or longer, if you have time).
Clean the spring onions and chop the ends off. Slice each onion into 5 sections, each about 4cm long.
Take your skewers and thread the onion and salmon pieces alternately. Place the skewers on the foil-lined baking tray and bake for 20 mins, turning after 10. Be careful of the skewers – they get hot!
Another day, another tonne of carbs! Buckwheat noodles are the centre of this clean, gluten-free dish which satisfies cravings quickly and provides a steady supply of energy for hours afterwards (well, 2 hours…did I mention I’m bulking?!) You could use average noodles for this if you’re not fussed about eating clean, but buckwheat or soba noodles give it a Wagamamma’s feel and are much more nutritious.
Everything can be cooked from scratch and it’ll take about 30 minutes, or take a few short cuts and have it ready in 15. It’s a great one to whip up for a quick post-workout dinner, making extra for tupperware glory at lunchtime the next day.
sprinkling of sesame seeds (I’ve used black sesame here for colour)
handful dry roasted peanuts, bashed up with a rolling pin.
If making from scratch, cook your chicken breasts at 170C (for 25-30mins). Bring a pan of water to the boil and add the noodles. Simmer for 4 mins. Meanwhile, combine the sesame oil, soy, lime juice, honey, nut butter, Tabasco and a splash of water in a microwaveable bowl and microwave for 45 secs. Stir well to combine into a smooth sauce.
Add the sauce to the noodles and then chuck in the chicken, pepper and sugarsnaps. Sprinkle with the dry roasted nuts and sesame seeds and serve!