Recipe

Teriyaki salmon stir-fry

  • 15 mins preparation
  • 15 mins cooking
  • 20 mins marinating
  • Serves 4
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Ingredients

Teriyaki salmon stir-fry
  • 2 tablespoon soy sauce
  • 2 tablespoon mirin seasoning
  • 2 tablespoon caster sugar
  • 500 gram skinless salmon, pin-boned, cubed
  • 270 gram packet udon noodles
  • 1 tablespoon vegetable oil
  • 2 teaspoon ginger, peeled, finely chopped
  • 2 crushed garlic cloves
  • 200 gram trimmed snow peas
  • 1 bunch chopped chives
Omelette
  • 2 eggs
  • 1 tablespoon sesame seeds
  • 1/2 teaspoon sesame oil
  • 1 tablespoon vegetable oil

Method

Teriyaki salmon stir-fry
  • 1
    In a bowl, combine soy, mirin and sugar, stirring to dissolve. Add salmon and marinate for 20 minutes.
  • 2
    Meanwhile, cook noodles following packet instructions. Drain well.
  • 3
    Make omelette using method below.
  • 4
    Heat oil in wok on medium. Stir-fry ginger and garlic for 30 seconds. Drain salmon, reserving marinade. Add salmon to wok. Stir-fry 1 minute.
  • 5
    Add noodles to wok with snow peas and reserved marinade. Stir-fry 2-3 minutes. Remove from heat. Toss omelette and chives through to serve.
Omelette
  • 6
    In a jug, whisk eggs, seeds and sesame oil together. Heat oil in wok on high. Add egg mixture, swirling to coat base and sides. Cook 1-2 minutes, until just set.
  • 7
    Slide onto a plate and roll up. Thinly slice and set aside.

Notes

Salmon can be replaced with ocean trout or tuna.

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