Crispy Asian salmon with stir-fried noodles, pak choi & sugar snap peas
Pack your stir-fry with vegetables and top with marinated fish. This recipe cooks enough salmon for lunch the next day
35 reviews
25 minutes
Ingredients
∙ Serves 2
Produce
1/2 Chilli, red
1 tbsp Coriander
2 Garlic clove
2 2cm piece Ginger
100 g Pak choi
1 Spring onion
100 g Sugar snap pea
Condiments
2 tbsp Lemon or lime juice
2 tsp Reduced salt tamari or soy sauce
1 tsp Tamari or soy sauce
1 tsp Thai fish sauce
Pasta & grains
85 g Vermicelli rice noodle
Baking & spices
1 Red pepper, large
Oils & vinegars
2 tsp Rapeseed oil
2 tsp Sesame oil
Drinks
1 Juice
Other
2 X 100g salmon fillets (plus 2 more 100g salmon fillets if cooking for flaked salmon salad lunch - see 'goes well with')
35 reviews
25 minutes
Ingredients
∙ Serves 2
Produce
1/2 Chilli, red
1 tbsp Coriander
2 Garlic clove
2 2cm piece Ginger
100 g Pak choi
1 Spring onion
100 g Sugar snap pea
Condiments
2 tbsp Lemon or lime juice
2 tsp Reduced salt tamari or soy sauce
1 tsp Tamari or soy sauce
1 tsp Thai fish sauce
Pasta & grains
85 g Vermicelli rice noodle
Baking & spices
1 Red pepper, large
Oils & vinegars
2 tsp Rapeseed oil
2 tsp Sesame oil
Drinks
1 Juice
Other
2 X 100g salmon fillets (plus 2 more 100g salmon fillets if cooking for flaked salmon salad lunch - see 'goes well with')
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