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10Ingredients
25Minutes
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Ingredients
US|METRIC
4 SERVINGS
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Directions
- 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.
- 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.
- Meanwhile, in a separate wok, add in the Flora Cuisine and heat through. Add in the vegetables and stir-fry until just tender.
- Add the straight to wok egg noodles to the wok and fry until heated through, mixing them well with the vegetables.
- 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. 4 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..