Sticky Salmon Noodles

FLORA(1)
Kp P.: "its nice taste,pickle beetroot and tare tare sauc…" Read More
10Ingredients
25Minutes

Ingredients

US|METRIC
  • 3 tablespoons reduced salt soy sauce
  • 2 pieces stem ginger in syrup (finely chopped)
  • 1/2 cup syrup (from stem ginger jar or honey)
  • 1 red chilli, deseeded and finely sliced
  • 2 limes
  • 4 salmon fillets (even-sized, skin on)
  • 1 tablespoon Flora Cuisine
  • 250 grams stir fry (veg of your choice, finely chopped)
  • 2 packets noodles (straight to wok, free range egg)
  • lime
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    Directions

    1. Mix together the soy sauce, stem ginger, ginger syrup, chilli, lime zest and juice in a large frying pan. Gently heat through over a low heat.
    2. Add salmon fillets, skin side-down to the liquid. Bring the liquid to the boil so that it begins to reduce. After 5 minutes, turn the salmon over and continue to cook for a further 3 minutes.
    3. Meanwhile, in a separate wok, add in the Flora Cuisine and heat through. Add in the vegetables and stir-fry until just tender.
    4. Add the straight to wok egg noodles to the wok and fry until heated through, mixing them well with the vegetables.
    5. Divide the noodle mixture among 4 plates and top each serving with a piece of sticky salmon. Garnish each portion with a wedge of lime and toasted sesame seeds.
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    Reviews(1)

    Kp P. 3 years ago
    its nice taste,pickle beetroot and tare tare sauce is ideal to put top of the fish.so i think the toasted bread slice top put fish piece and do the garnish..

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