ALASKA SOCKEYE SALMON STIR-FRY WITH NOODLES & VEG
Ingredients
4 × Alaska Sockeye Salmon Fillets (about 500g total), cut into bite-sized cubes
2 nests egg noodles (150g dried)
1 tbsp olive oil
3 garlic cloves, finely sliced
1 thumb-sized piece fresh ginger, finely grated
1 large carrot, cut into matchsticks
2 red peppers, sliced
150g frozen peas
3 tbsp soy sauce
1 lime, juice only
1 tbsp maple syrup
Method
1. Bring a pan of water to the boil. Add the noodles and cook according to the packet instructions (usually 4–5 minutes). Drain and set aside.
2. Heat half the olive oil in a large wok or frying pan over a medium-high heat. Add the salmon cubes, season to taste, and cook for 2–3 minutes, turning gently until golden on the outside but just cooked through. Remove from the pan and set aside.
3. Add the remaining olive oil to the same pan. Stir-fry the garlic and ginger for 30 seconds until fragrant, then add the carrot and red pepper. Cook for 3 minutes until just tender.
4. Stir in the frozen peas and drained noodles. Toss everything together for 2 minutes until heated through.
5. Mix the soy, lime and maple in a bowl.
6. Pour over the sauce, tossing well. Return the salmon to the pan and gently fold through to warm.
7. Divide between bowls and serve immediately.
COOK'S TIP:
- Add a pinch of chilli flakes for a little heat.
- Swap peas for frozen edamame beans if preferred.
- For extra crunch, top with sesame seeds or chopped spring onion.
