This recipe is super quick and really easy to whip up, so is perfect for a mid-week munch. Stir fry’s are also a fab way of getting in your 5 a day, and you will see from the picture of this that this was so full with awesome fresh veg that you could barely even see the noodles. I have left the vegetable selection to be your own choice, as we all have our preferences and this dish will work well with any sort of stir fry friendly veg.
– 2 salmon fillets – chopped into chunks
– 3 dps fish sauce
– 2 dsp soy sauce
– Juice 1 lime
– 2 tsp rice vinegar
– 1 tsp soft dark brown sugar
– Thumbsize piece ginger – grated
– 1 tsp peanut butter
– 1 chilli – finely sliced
– Selection stir fry vegetables, so mini corn, mange tout, peppers etc.
– Spring onions – finely sliced
– 150g noodles
Mix together the fish sauce, soy sauce, lime juice, vinegar, sugar, ginger, peanut butter and chilli and mix until well combined. Marinate the salmon in the mixture for 20 minutes.
Heat a wok or large frying pan to a high temperature and fry the vegetable in a splash of oil for 3-4 minutes. Stir in the noodles, the salmon and the sauce and the cook for 3-5 minutes, until the salmon is cooked through.
Serve with a sprinkling of the spring onions and enjoy.