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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. reduced salt soy sauce
- 2 pieces stem ginger in syrup (finely chopped)
- 1/2 cup syrup (from stem ginger jar or honey)
- 1 red chili peppers (deseeded and finely sliced)
- 2 limes
- 4 salmon fillets (even-sized, skin on)
- 1 Tbsp. Flora Cuisine
- 250 grams stir fry vegetable blend (of your choice, finely chopped)
- 2 packets noodles (straight to wok, free range egg)
- lime (optional)
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Directions
- Mix together the soy sauce, stem ginger, ginger syrup, chilli, lime zest and juice in a large frying pan. Gently heat through over a low heat.
- Add salmon fillets, skin side-down to the liquid. Bring the liquid to the boil so that it begins to reduce. After 5 minutes, turn the salmon over and continue to cook for a further 3 minutes.
- Meanwhile, in a separate wok, add in the Flora Cuisine and heat through. Add in the vegetables and stir-fry until just tender.
- Add the straight to wok egg noodles to the wok and fry until heated through, mixing them well with the vegetables.
- Divide the noodle mixture among 4 plates and top each serving with a piece of sticky salmon. Garnish each portion with a wedge of lime and toasted sesame seeds.
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