2 Salmon Fillets (ff)
150g Amoy “straight to wok” udon thick noodles 0.5 Syn on Ee & G, 10 Syn on O (ff)
120g Amoy Chow Mein Stir-Fry Sauce 8.5 Syn
1 tsp Sunflower Oil 2Syn
½ onions (s)(sff)
½ red onions (s)(sff)
200g peas (ss)(ff)
200g green beans (s)(sff)
½ red peppers (s)(sff)
Light soy sauce
Place the salmon in a shallow dish, cover the salmon in light soy sauce & runny honey, and cover in Clingfilm and leave to marinade.
Preheat the grill and cook the Salmon for 5-10 mins each side.
In the meantime heat the wok and spray with sunflower oil, add the veg & cook for 5 mins, add the noodles and stir-fry sauce and cook for a further 5mins.
Plate up and place the salmon on top, serve with a salad.
Credit: Pete’s Recipe Book