Salmon Stir Fry Recipe
Quick and easy spicy salmon stir-fry with noodles, this perfect midweek, sub 30-minute dinner is both light and nutritious, and it tastes amazing!
Servings 2 Servings
Calories 616kcal
Ingredients
- 275 g Salmon Fillet 10oz
- 125 g Dried Egg Noodles 4½oz
- 1 Bell Pepper Use any colour you like
- 75 g Green Beans ½ Cup
- 100 g Fresh Bean sprouts 1¼ Cup
- 1 Red Chilli Pepper
- 1 Small Red Onion 100g
- 75 ml Sweet Chilli Sauce ⅓ Cup
- 2 tablespoon Chinkiang Vinegar
- 2 tablespoon Soy Sauce
- 1 teaspoon Cornflour
- 2 tablespoon Oil
Instructions
- Cook the egg noodles as described on the packet, then immediately drain and refresh in ice-cold water.
- Cut the bell pepper into 2-3cm (1-1¼") long batons.
- Top and tail the green beans and cut into 2-3cm (1-1¼") lengths.
- Cut the chilli in half lengthways, remove the seeds and then cut into strips as thin as you can and around 2-3 cm (1-1¼") long.
- Top and tail the red onion, peel it, then cut it into 8 wedges.
- Mix together the sweet chilli sauce, Chinkiang vinegar and soy sauce with the cornflour and set aside.
- Cut the salmon into 3cm (1¼") cubes.
- Heat a wok over a high heat, and when it is shimmering hot, add the oil.Then, in with the salmon and gently stir-fry for 2-3 minutes before removing and setting aside.
- Add the red onion and chilli pepper, then stir-fry for 1 minute.
- Throw in the green beans and bell pepper and stir-fry for 2 minutes.
- Then add the drained noodles and bean sprouts and cook for a minute.
- Return the salmon to the pan and pour over the sauce, and toss to coat, and then cook for a final minute or 2 to reheat the salmon.
Nutrition
Serving: 1 | Calories: 616kcal | Carbohydrates: 43g | Protein: 36g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 25g | Cholesterol: 105mg | Sodium: 978mg | Fiber: 3g | Sugar: 22g
