Garlic & Chinese five spice salmon noodles
Prep
0-15 mins
Total
40 MIN
Servings
2 Servings
Ingredients
2 tbsp
Amoy stir fry soy sauce with garlic & Chinese 5 spice and extra to serve (optional)
1 1/2 tbsp
Runny honey
2
X 130-150g skinless salmon fillets, cut into 2-3 cm chunks
1 tbsp
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
Instructions
Step 1
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
Step 2
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
Step 3
Add in the marinade and bubble for 30 seconds, remove the salmon and glaze and wipe out the wok
Step 4
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
Step 5
Cook for 2 - 3 minutes to separate the noodles before adding the spinach
Step 6
Once the spinach is wilted remove from the heat
Step 7
Serve the noodles topped with the salmon and the glaze, and finally the red onions, and serve immediately
Step 8
Drizzle with extra soy if desired
