Chef Anthony Barnaby from Toast Restaurant shares this delectable main with eastendnoise.

serves 4

- 4 Atlantic salmon fillets, boned, skin off
- Package of Japanese noodles (available at better grocery stores in Asian section)
- 4 baby boc choy, sliced
a handful of your favourite mushrooms sliced
- one small carrot, shredded
- 1 bunch of green onions, sliced on bias, thin
- 3 shallots chopped finely
- 2 cloves of garlic minced
- One small jar of Sweet chili sauce (available at any grocery store in Asian section)
- a big handful of wasabi peas (available in your local bulk food store)
- oil for cooking
- pot of boiling water

Heat oven to 350.

In a blender (or even a small coffee grinder) roughly grind the wasabi peas and place on a plate. Brush salmon fillets with butter and coat with wasabi peas (both sides). Brush a baking tray with a bit of butter and place salmon fillets on the tray and place in over for 8-10 minute. At about half way, flip the salon fillets. They should be golden brown on both sides.

While Salmon is cooking place a wok on a burner and heat to med-high temperature. Add oil, shallots and garlic. Saute for one minute. Caution, garlic and shallots can over cook quickly and burn. Add vegetables and saute for 5 mins. Flipping vegetables regularly to ensure uniform cooking. Add generous pour of sweet chili sauce to the wok. Add 1/2 cup of water to the wok. Give a good stir to the contents. Let simmer for 5 minutes.

While vegetables are simmering, place noodles in a boiling water for 5 minutes. Let cook and drain and add immediately to the wok. Mix. Pour contents, distributing equal portions into 4 bowls. Place salmon fillets over noodles. Garnish with green onion slices. Serve.