- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Pack your stir-fry with vegetables such as pak choi and sugar snap peas, then top with soy-marinated salmon. This recipe makes enough for lunch the next day
Ingredient:
- 2 x 100g salmon fillets (plus 2 more 100g salmon fillets if cooking for Flaked salmon salad lunch - see 'goes well with')
- 2 tsp reduced salt tamari or soy sauce
- 2cm piece ginger, peeled and finely chopped or grated
- 1 garlic clove, finely chopped
- 2 tbsp lemon or lime juice
- 1 tsp sesame oil
- 85g vermicelli rice noodle
- 2 tsp rapeseed oil
- 1 tsp sesame oil
- 1 spring onion, trimmed and thinly sliced
- 1 garlic clove, finely chopped
- ½ red chilli, deseeded and finely chopped
- 2cm piece ginger, peeled and finely chopped
- 100g sugar snap pea
- 100g pak choi (or spinach)
- 1 large red pepper, sliced
- 1 tsp tamari or soy sauce
- 1 tsp Thai fish sauce
- juice ½ lime
- 1 tbsp finely chopped coriander
