© J Sainsbury plc 2020
Teriyaki salmon noodles
Succulent salmon fillets cooked with sweet and sticky stir-fry vegetables and noodles in just 20 minutes
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Ready in 20 minutes
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Cooking time 15 minutes
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Prep time 5 minutes
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Serves 4
Ingredients
- 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
Method
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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.
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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.
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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.
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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.
