Hokkien Noodle Salmon Stir Fry
200g Tassal Tasmanian salmon fillets,
skin off & cut into thin strips
2 tablespoons olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
1 tablespoon ginger, finely chopped
1 bunch bok choy or choy sum, washed & cut into large pieces
½ red and ½ green capsicum, sliced
440g hokkien noodles
1 red chilli to garnish
Fresh coriander or basil to garnishs
1 cup chicken stock
2 tablespoons soy sauce
4 tablespoons oyster sauce
3 tablespoons tomato sauce
1 teaspoon cornflour
Whisk all sauce ingredients together and set aside. Place noodles in a large bowl and cover with boiling water for 1 minute to separate the strands. Drain well and set aside.
Heat a wok or large deep frying pan over high heat. Add oil and sauté onion, garlic, ginger and chilli for 2 – 3 minutes until fragrant. Add capsicum and stir for 1 minute. Reduce heat to medium and carefully fold through the salmon strips and bok choy, continuing to stir for 1 – 2 minutes.
Add the noodles and sauce and cook for 1 minute to heat through. Garnish with coriander leaves and sliced chilli.