*1Red chilli, finely diced (s) (sff)
*1 Pepper, finely sliced (s) (sff)
*1 Bunch spring onions, sliced (s) (sff)
*1 Carrot, cut into matchsticks (s) (sff)
* Or a pre-packed stir-fry
1tbsp light soy sauce
1tbsp sunflower oil (6syn/2=3 syn per person)
1tbsp rice wine
1tbsp sweet chilli sauce (1.5 syn/2=0.75syn per person)
2 salmon fillets (ff)
150g dried noodles (ff)
Chopped fresh coriander
Drizzle of honey (1tbsp-2.5syn/2=1.25 syn per person)
Preheat the oven to 180°C, fan 160°C. Place the salmon fillets in a shallow dish. Mix the soy sauce, honey, rice wine and sweet chilli sauce, brush over the salmon and leave to marinate for 15 minutes, if possible. Place the salmon on a greased baking tray, reserving the marinade. Bake for 12-15 minutes until tender and the fish flakes easily. Meanwhile, cook the noodles as directed on the packet. Drain well.
Heat the oil in a wok and fry the pepper for 2-3 minutes until slightly softened. Add the chilli and cook for a few seconds. Add the drained noodles, reserved marinade, carrots and spring onions. Heat through, then stir in the coriander. Serve with the salmon on top.
* Or use stir-fry pack, cooked as instructed, then add the noodles, serve with the salmon on top.
Credit: Pete’s Recipe Book
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