Name Salmon teriyaki with noodles


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* 300 g (10 oz) salmon, cut into small cubes
* 1 tbsp vegetable oil
* 1 clove garlic, crushed
* 1/4 tsp grated ginger
* 4 small spring onions, thinly sliced
* 100 g (4 oz) beansprouts
* 100 g (4 oz) sugar snap peas
* 75 ml (2 1/2 fl oz) fish stock
* 1 tbsp cornflour
* 150 g (5 oz) fine egg noodles

* 2 tbsp rice wine vinegar
* 2 tbsp dark brown sugar
* 2 tbsp soy sauce
* 1 tbsp sesame oil

1. Mix together the ingredients for the marinade and marinate the salmon for about 30 minutes. Remove the salmon with a slotted spoon and reserve the marinade. Heat the vegetable oil in a pan and stir-fry the salmon with the garlic and ginger until opaque on the outside (about 1 minute). Remove with a slotted spoon. Stir-fry the spring onions, beansprouts and sugar snap peas for 1 minute.
2. Mix 1 tablespoon of the marinade into the cornflour and add to the pan together with the reserved marinade and stock. Bring the mixture to the boil and simmer until thickened (about 1 minute). Cook the noodles according to the packet instructions and drain. Add the noodles and salmon to the vegetables in the pan and heat through for about 1 minute.

Serves: 4 portions

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