Salmon Pad Thai Noodles

Ingredients

2 Tassal Quick & Healthy frozen Tasmanian
   salmon fillets
200g flat rice stick noodles
2 Tbsp olive oil
1 carrot, peeled and julienne cut
1 bunch bok choy, washed & chopped
1 red capsicum, diced
5 spring onions, sliced diagonally
50g bean sprouts
2 tsp fish sauce
1 cup sweet chilli sauce
¼ cup Kecap Manis
2 Tbsp lime juice
chopped peanuts, to garnish
fried shallots, to garnish

Soak noodles in a large bowl filled with hot tap water for 10 – 15 minutes. Slice salmon into bite sized pieces. Heat half the oil in a large wok over a high heat and stir-fry the all vegetables for 3 – 4 minutes. Remove and set aside. Heat the remaining oil in the wok over a medium heat and cook the salmon, turning carefully (you may need to do this in two batches depending on your wok size). When salmon is cooked add fish sauce, sweet chilli sauce, Kecap Manis and lime juice to the wok along with the drained noodles and vegetables. Toss until well combined.  Serve hot garnished with chopped peanuts and fried shallots.