Oven Baked Sweet Chilli Salmon Stir Fry
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.
Cooking Information
Prep. time:
5
Cook time:
15
Serving Information
Serves:
2
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2 x 120g salmon fillet, skin on
1 x 120g packs of Amoy Thai Chilli Stir Fry Sauce
1 tablespoon rapeseed oil
100 g baby pak choi, washed, quartered down lengthways
100 g medium carrot, top and tailed, peeled, sliced into strips using potato peeler
100 g red pepper, deseeded, sliced into 1cm strips
2 x 150g Amoy Medium Noodles
- Preheat the oven to 180 degrees/gas mark 4.
- Prepare the vegetables.
- Place the salmon fi llets in a shallow roasting tray and pour over the Amoy Sweet Thai Chilli Stir Fry Sauce evenly. Place the tray in the oven and bake for 10 minutes at 180 degrees.
- 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.
- 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.
