Teriyaki Salmon Stir Fry
Contains statutory allergens: Fish, Gluten, Eggs, Soy, Sesame
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Ingredients (9)
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Instructions (6)
Cook the egg noodles according to the package directions. Drain and rinse with cool water to stop the cooking process, then set aside.
Cut the salmon fillet into bite-sized cubes. Slice the red bell pepper, cut the broccoli into small florets, and finely mince the garlic cloves.
Heat half of the rapeseed oil in a large wok or frying pan over medium-high heat. Sear the salmon cubes for about 2 minutes on each side until golden but tender. Transfer gently to a clean plate.
Add the remaining rapeseed oil to the pan. Add the broccoli florets, bell pepper strips, snap peas, and minced garlic. Stir-fry briskly for 3 to 4 minutes until crisp-tender.
Return the cooked noodles and salmon to the pan. Pour the teriyaki sauce over everything and toss gently for 1 to 2 minutes until glossy and heated through.
Portion the stir fry into shallow bowls and garnish with sesame seeds before serving.
