A super easy stir fry that can be adapted to use any leftover veg. Replace the salmon with tempeh or tofu for a vegetarian version.
Serves 4 Total Time 35 mins.
Ingredients
- 2 salmon fillets or tempeh
- 3 tbsp honey
- 4 tbsp soy sauce
- 1 tbsp vinegar, white wine, red wine or rice vinegar
- 1 clove of garlic, minced
- 1 bunch spring onion, green part finely sliced, white part cut into 3 pieces
- 1 tbsp vegetable oil
- 1/4 sweetheart cabbage, sliced
- 1/2 head broccoli, cut into small florets
- 4 egg noodles nests
Instructions
- Stir honey, soy, vinegar and garlic together to make a simple sweet and sour dressing. Pour half over the salmon fillets, along with half of the finely sliced spring onion and allow to marinade for a few moments, while you prepare your vegetables.
- Preheat an oven to 220°C/200°C fan/gas 7 then place your salmon fillets into a small ovenproof dish, make sure you pour over all the remaining marinade. Roast for 8-10 mins turning once so the fish gets an oven caramelised glaze. Remove from the oven and allow to cool slightly.
- Heat a wok or large frying pan until very hot, then add the vegetable oil, sliced cabbage, broccoli and the chunky spring onion pieces. Stir fry for 5-7 mins so that the vegetables caramelise and the broccoli just softens.
- Bring a pan of water to the boil and add the egg noodles, cook according to packet instructions, then drain, reserving a little of the cooking water. Add the noodles to the vegetables along with 3 tbsp of the cooking water and the remaining dressing. Toss well so all the noodles are coated, then gently flake in the salmon.
- Serve with the remaining finely sliced spring onion sprinkled on top.