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Photo of Salmon and egg noodle stir-fry by WW

Salmon and egg noodle stir-fry

Total Time
35 min
20 min
15 min
You can make a smaller portion of salmon go a long way when you serve it in a sensational stir-fry.


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


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


  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.