Teryiaki Salmon Noodle Bowl

3 tablespoons teriyaki sauce
1 tablespoon caster sugar
2 x 100g (4 oz) pieces skinless salmon fi llet
125 g (4½oz) rice noodles
1 tablespoon sunfl ower oil
300g pack beansprouts
600ml (1 pint) chicken or fi sh stock
Sliced chilli and spring onion, to garnish

Mix the teriyaki sauce with the sugar and marinate the salmon
for 30 minutes. Cook the noodles according to pack instructions,
drain and rinse.
Heat the oil on a non-stick frying pan and fry the salmon (reserve the marinade) for 2-3 minutes each side, then set aside.
Add the beensprout stir-fry and cook for 2-3 minutes.
Meanwhile, bring the stock and reserved marinade to the boil in a pan.
Divide the noodles and veg between deep bowls, pour the hot broth over and top with the salmon, chilli and spring onion.