No Chop Sweet Soy Salmon & Noodle Stir-Fry
with Asian Veggies & Sesame Seeds
- Eggs
- Wheat
- Gluten
- Fish
- Sesame
- Molluscs
- Soy
- Soy
- May contain traces of allergens
- Gluten
- Wheat
Golden ropes of egg noodles are wrapping up all the flavours of sweet and savoury in this vibrant stir-fry. Oyster sauce, sweet chilli and sweet soy seasoning enrobe tender salmon and sautéed veggies for tons of flavour that’ll have you coming back for more.
Ingredients
1 packet
Flat Noodles
(Contains: Eggs, Wheat, Gluten)
280 g
Salmon
(Contains: Fish)
1 packet
Garlic Paste
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Soy)
1 packet
Sweet Chilli Sauce
1 packet
Oyster Sauce
(Contains: Molluscs)
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy)
1
Asian Stir-Fry Mix
sachet
Mixed Sesame Seeds
(Contains: Sesame May be present: Gluten, Soy, Wheat)
Not included in your delivery
1 drizzle
olive oil
⅓ cup
Water
Nutrition
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook Asian stir-fry mix until tender, 4-5 minutes. • Transfer to a bowl, season to taste and set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Add garlic paste and sweet soy seasoning, and cook until fragrant, 1 minute. • Add oyster sauce, sweet chilli sauce, the water, cooked noodles and veggies, tossing until combined, 1 minute. Season with pepper. TIP: Patting the skin dry helps it crisp up in the pan!
• Divide sweet chili salmon noodle stir-fry between bowls. • Sprinkle with sesame seeds to serve. Enjoy!
