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


  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 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. 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 with the vegetables, drizzle over the soy sauce and serve garnished with the remaining spring onions and 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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