Oven Baked Sweet Chilli Salmon Stir Fry

Using three popular ingredients – salmon, sweet chilli and noodles, this dish is sure to be a winner. Not only is this recipe easy to prepare and cook, it’s delicious and healthy too. Salmon fillets are marinated and baked in Amoy’s Sweet Thai Chilli Sauce and are accompanied by a delicious vegetable noodle stir fry using Amoy’s Teriyaki and Sesame Sauce and Amoy’s Medium Noodles.

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Overview

  • Serves 2
  • Preparation 5 mins
  • Cooking time 15 mins
  • Not Suitable for Vegetarians

Ingredients:

For the salmon

For the stir fry

  • 1 tablespoon rapeseed oil
  • 100g baby pak choi, washed, quartered down lengthways
  • 100g medium carrot, top and tailed, peeled, sliced into strips using potato peeler
  • 100g red pepper, deseeded, sliced into 1cm strips
  • 1 x 120g Amoy Teriyaki and Sesame Stir Fry Sauce
  • 2 x 150g Amoy Medium Noodles

Method

  1. Preheat the oven to 180 degrees/gas mark 4.
  2. Prepare the vegetables.
  3. Place the salmon fi llets in a shallow roasting tray and pour over the Amoy Sweet Thai Chilli Stir Fry Sauce evenly.
  4. Place the tray in the oven and bake for 10 minutes at 180 degrees.
  5. 5 minutes before the salmon is ready, heat a large wok (or large sauté pan) over high heat and add the rapeseed oil. Give the oil a swirl to coat the sides of the wok (or pan). Add the baby pak choi, carrot strips and red pepper and toss together for 1 minute. Add the Amoy Teriyaki & Sesame Stir Fry Sauce and Amoy Medium Noodles and stir well to combine all the ingredients.
  6. Divide the noodles and vegetables onto plates. Take out the salmon from the oven and place on top of each noodle portion. Garnish with spring onion curls and serve immediately.

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