Prep
0-15 mins
Cook
30 MIN
Ingredients
2
120g salmon fillet, skin on
1
120g packs of Amoy Thai chilli stir fry sauce
1 tbsp
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
1
120g Amoy teriyaki and sesame stir fry sauce
2
150g Amoy medium noodles
Instructions
Step 1
Preheat the oven to 180 degrees/gas mark 4
Step 2
Prepare the vegetables
Step 3
Place the salmon fillets in a shallow roasting tray and pour over the Amoy Sweet Thai Chilli Stir Fry Sauce evenly
Step 4
Place the tray in the oven and bake for 10 minutes at 180 degrees
Step 5
5 minutes before the salmon is ready, heat a large wok (or large sauté pan) over high heat and add the rapeseed oil
Step 6
Give the oil a swirl to coat the sides of the wok (or pan)
Step 7
Add the baby pak choi, carrot strips and red pepper and toss together for 1 minute
Step 8
Add the Amoy Teriyaki & Sesame Stir Fry Sauce and Amoy Medium Noodles and stir well to combine all the ingredients
Step 9
Divide the noodles and vegetables onto plates
Step 10
Take out the salmon from the oven and place on top of each noodle portion
Step 11
Garnish with spring onion curls and serve immediately