Salmon and Udon Noodle Stir-Fry

Combine soy sauce, chicken stock, ginger, garlic and sesame oil in a medium-sized bowl. Add salmon and marinate for at least 10 minutes. (This is a good time to prep the rest of the ingredients. By the time you are done, the dish will be ready to assemble.)

Heat 1 tablespoon of canola oil on a wok or skillet over medium high heat. Remove salmon from marinade (keep marinade for the stir-fry!) and cook for about 3 minutes, gently turning to lightly brown sides. Set aside and cover with foil.

Add remaining tablespoon of canola oil to the pan or wok and stir fry sliced spring onions and baby broccoli for 3–4 minutes. Add reserved marinade and edamame and stir fry until liquid is slightly reduced, about 3 minutes. Add udon noodles and salmon into the pan and cook on high heat for another few minutes until noodles are warm throughout. Sprinkle with sesame seeds.