Sticky Soy Salmon and Veggie Noodle Stir-Fry
By not-recognized
Published on 26 April 2022
Excellent value at £1.88 per serving, this flavour-packed stir-fry uses responsibly sourced, super-succulent Scottish salmon marinated in a sticky, sweet glaze. Looking for more salmon recipes? Look no further.Time and servings
35 minsTotal time
4Servings
20 minsPrep time
15 minsCooking time
Ingredients
- 1 tbsp of vinegar, white wine vinegar, red wine vinegar or rice vinegar
- 2 salmon fillets
- 2 tablespoons of honey
- 4 tablespoons of soy sauce
- 1 clove of garlic, minced
- 1 bunch of spring onion, green part finely sliced, white part cut into 3 pieces
- 1 tbsp of vegetable oil
- 0.25 sweetheart cabbage, sliced
- 0.5 broccoli head, cut into small florets
- 4 egg noodle nests
Method
Step 1
Stir together the honey, soy, vinegar and garlic to make a simple sweet and sour dressing then pour half over the salmon fillets along with the half of the finely sliced spring onion and allow to marinade for a few moments while you prepare your vegetables.Step 2
Pre heat an oven to 200°c fan then place your salmon fillets into a small ovenproof dish, make sure you pour over all the remaining marinade. Roast for 8-10 minutes turning once so the fish gets an oven caramelised glaze. Remove from the oven and allow to cool slightly.Step 3
Heat a wok or large frying pan until very hot then add the vegetable oil and the sliced cabbage, broccoli and the chunky spring onion pieces. Stir fry for 5-7 minutes so that the vegetables caramelise and the broccoli just softens.Step 4
Bring a pan of water to the boil and add the egg noodles, cook according to packet instructions, then drain, reserving a little of the cooking water. Add the noodles to the vegetables along with a 3 tbsp of the cooking water and the remaining dressing. Toss well so all the noodles are coated, then gently flake in the salmon.