Ingredients

  • 1 tbsp sunflower oil
  • 240 g boneless salmon fillets
  • 3 nests of medium egg noodles
  • 300 g mixed pepper stir-fry vegetables
  • 300 g frozen petits pois
  • 100 g bunch spring onions, washed, trimmed and sliced diagonally
  • 2 cloves garlic, thinly sliced
  • 175 ml teriyaki and ginger stir-fry sauce
  • 1 tbsp light soy sauce
  • 1 lime cut, into wedges

Method

  1. 1

    Heat half the oil in a wok, or large frying pan, over a medium heat and fry the salmon, skin-side down, for 3-4 minutes. Turn over and cook for another 3-4 minutes. Transfer to a plate, then flake into large pieces (discarding the skin) and keep warm.

  2. 2

    Meanwhile, bring a large pan of water to the boil,add the noodles and cook for 3-4 minutes. Drain, reserving 100ml of cooking water.

  3. 3

    Heat the remaining oil in the frying pan or wok and add the mixed pepper stir fry, cooking for 2-3 minutes, then add the peas, most of the spring onions and the garlic. Stir-fry for 2 minutes more before pouring over the teriyaki sauce and the reserved cooking water.

  4. 4

    Toss the noodles and salmon into the vegetables, drizzle over the soy sauce and serve garnished with the remaining spring onions and the lime wedges.

Nutritional Details

Each serving provides
  • Energy 1604kj 383kcal 19%
  • Fat 16.4g 23%
  • Saturates 2.9g 15%
  • Sugars 11.7g 13%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 456kj/109kcal

Each serving provides

33.6g carbohydrate 2.3g fibre 24.1g protein

 
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