Teriyaki Salmon and Vegetables With Egg Noodles
Created by ImPat on November 9, 2014
- Servings: 4
- Prep Time: 10m
- Cook Time: 5m
- Recipe #15739
Ingredients
- 3 tablespoons oil (vegetable oil)
- 2 garlic cloves (finely chopped)
- Ginger (gingerroot thumb size piece peeled and grated)
- 4 tablespoons dark soy sauce
- 4 tablespoons maple syrup
- 720 grams fresh salmon fillets (four 180 gram fillets, skinned and cut into bite size pieces)
- 2 spring onions (green onion sliced)
- 1 red capsicum (bell pepper deseeded and sliced)
- 200 grams snow peas (7 oz mange tout)
- 1 tablespoon sesame oil
- 1 lime, juice of
- 400 grams egg noodles (14 oz cooked according to packet instructions)
How to Make
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Step 1: Heat the vegetable oil in a wok or deep frying pan (skillet) over a high heat until smoking.
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Step 2: Add the garlic and ginger (gingerroot) and cook for 30 seconds then add the soy sauce and maple syrup.
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Step 3: Add the salmon pieces, gently sir-fry (scramble-fry) for 2 minutes and then add the spring onions (green onions), capsicum (bell pepper) and snow peas (mange tout).
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Step 4: Stir-fry 2 more minutes and then add the sesame oil and lime juice.
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Step 5: Stir in cooked noodles and mix well and serve immediately.
Nutritional Facts
- Serving Size: 1 (406.5 g)
- Calories 855.3
- Total Fat - 29.7 g
- Saturated Fat - 4.9 g
- Cholesterol - 182.7 mg
- Sodium - 1334.6 mg
- Total Carbohydrate - 92.9 g
- Dietary Fiber - 5.1 g
- Sugars - 17.2 g
- Protein - 53.1 g
- Calcium - 102.6 mg
- Iron - 6.3 mg
- Vitamin C - 7 mg
- Thiamin - 1.6 mg