Garlic & Chinese Five Spice Salmon Noodles
Garlic & Chinese Five Spice Salmon Noodles
Cooking Information
Prep. time:
15
Cook time:
8--10
Serving Information
Serves:
2
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2 tbs p Amoy stir fry soy sauce with garlic & chinese 5 spice and extra to serve (optional)
1 1/2 tbs p runny honey
2 x 130 - 150g skinless salmon fillets, cut into 2 - 3 cm chunks
1 tbs p sunflower oil
1 tsp ready chopped garlic
100 g sugar snap peas, cut into thirds
300 g pack Amoy Straight to Wok rice noodles
120 g sachet Amoy chow mein stir fry sauce
100 g baby leaf spinach
1/2 small red onion, finely chopped
- Mix together Amoy stir fry soy sauce with garlic & chinese 5 spice and honey and toss the salmon in it and leave for 10 minutes.
- Heat a non stick wok over a high heat, add half the oil and the salmon (leaving the marinade in the bowl) and stir fry for 2 - 3 minutes until the salmon is just cooked and caramelised.
- Add in the marinade and bubble for 30 seconds, remove the salmon and glaze and wipe out the wok.
- Heat the wok again, add the remaining oil with the garlic and sugar snap peas and stir fry for 30 seconds before adding the noodles and Amoy chow mein stir fry sauce and a splash of water.
- Cook for 2 - 3 minutes to separate the noodles before adding the spinach. Once the spinach is wilted remove from the heat.
- Serve the noodles topped with the salmon and the glaze, and finally the red onions, and serve immediately. Drizzle with extra soy if desired.
- Tip: Adding a splash of water to the wok, creates steam which helps separate the noodles.
