Salmon is rich in omega-3 fatty acids and is a great source of 'brain food' for the whole family.
|400 g||Boneless salmon fillets (Main)|
|5 Tbsp||Sweet chilli sauce|
|2 Tbsp||Fish sauce|
|1 Tbsp||Sesame oil|
|2 Tbsp||Rice wine|
|2 Tbsp||Vegetable oil|
|100 g||Snow peas|
|250 g||Rice noodles (Main)|
|1 Tbsp||Sesame seeds|
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- Marinate the salmon in a bowl with 2 tbsp sweet chilli sauce, fish sauce, sesame oil and rice wine. Leave to marinate for 10 minutes.
- Heat 1 tablespoon vegetable oil in a frying pan and fry salmon for 3 minutes. Turn and cook for another couple of minutes until cooked through. Leave until cool enough to handle, then flake into chunks.
- Heat remaining oil in a wok until smoking. Stir-fry spring onions, sugar snaps and bok choy for 2 to 3 minutes until just tender.
- Meanwhile, soak the noodles in boiling water (following packet instructions). Drain,then add to the vegetables with the salmon, remaining chilli sauce and sesame seeds. Serve with lime wedges.