Salmon and egg noodle stir-fry
6
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
You can make a smaller portion of salmon go a long way when you serve it in a sensational stir-fry.
Ingredients
Egg pasta
150 g, or noodles
Olive oil
1 tbs
Skinless salmon
400 g, cut into 2cm pieces
Brown onion
1 small, cut into thin wedges
Fresh ginger
2 tsp, grated
Carrot(s)
1 large, peeled, cut into matchsticks
Red capsicum
1 large, thinly sliced
Sugar snap peas
150 g, trimmed
Choy sum
1 bunch(es), trimmed
Sake or Japanese rice wine
40 ml
Soy sauce
2 tbs, sweet
Soy sauce
1 tbs
Fresh coriander
¼ cup(s), to garnish
Instructions
1
Cook egg noodles following packet instructions or until just tender. Drain.
2
Heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir-fry salmon, in batches, for 2 minutes or until golden. Remove from wok.
3
Heat remaining oil in wok. Stir-fry onion and ginger for 2 minutes. Add carrot and capsicum and stir-fry for 2 minutes. Add sugar snap peas and choy sum and stir-fry for 2 minutes.
4
Add noodles, salmon, wine, kecap manis and soy sauce. Stir-fry until heated through. Serve stir-fry sprinkled with coriander.
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