Teriyaki Salmon and Vegetables With Egg Noodles

• vegetable oil↗3 tablespoons
• garlic cloves (finely chopped)↗2
• ginger (gingerroot thumb size piece peeled and grated)↗
• dark soy sauce↗4 tablespoons
• maple syrup↗4 tablespoons
• salmon fillets (skinned and cut into bite size pieces)↗4
• spring onions (green onion sliced)↗2
• red capsicum (bell pepper deseeded and sliced)↗1
• snow peas (7 oz mange tout)↗200 g
• sesame oil↗1 tablespoon
• lime (juice of)↗1
• egg noodles (14 oz cooked according to packet instructions)↗400 g

Step-by-step instructions

1. 1

   Heat the vegetable oil in a wok or deep frying pan (skillet) over a high heat until smoking.

2. 2

   Add the garlic and ginger (gingerroot) and cook for 30 seconds then add the soy sauce and maple syrup.

3. 3

   Add the salmon pieces, gently sir-fry (scramble-fry) for 2 minutes and then add the spring onions (green onions), capsicum (bell pepper) and snow peas (mange tout).

4. 4

   Stir-fry 2 more minutes and then add the sesame oil and lime juice.

5. 5

   Stir in cooked noodles and mix well and serve immediately.