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Salmon Stir-Fry with Udon Noodles
- Step 1
Combine sesame oil, soy sauce and ginger in a medium bowl. Add salmon and coat well. Set aside for 10 minutes.
- Step 2
Bring a large pot of water to the boil and cook the noodles for 1 minute until soft. Remove, rinse in cold water and drain.
- Step 3
Heat ½ of the peanut oil in a wok and cook salmon cubes for 4 minutes, 1 minute on each side. Set aside.
- Step 4
Add the rest of the peanut oil to the pan and cook onion, broccolini and capsicum. Toss in the edamame beans and cook for 2 more minutes.
- Step 5
Return the salmon to the pan with the noodles. Pour over the vinegar and mirin. Cook for 30 seconds.
- Step 6
Remove from pan and serve topped with sesame seeds, shredded green onions and extra soy sauce on the side.
2 portions (300g) Tassal salmon fillets, skin-off, cut into 3cm chunks OR 300g Diced Tassal Salmon
2 tsp sesame oil
2 tsp soy sauce
3cm piece fresh ginger, peeled and grated
250g udon noodles
1 tbsp peanut oil
½ medium brown onion, cut into wedges
1 bunch broccolini, cut into 3cm pieces
1 small red capsicum, thinly sliced
1 cup edamame beans
2 tbsp rice wine vinegar
2 tbsp mirin
2 spring onions, thinly sliced
1 ½ tsp black sesame seeds