Salmon Stir-Fry with Soba Noodles Recipe

Stir-fries are a week night meal classic and also super quick to recreate for a healthy lunch recipe.

This salmon recipe helps you towards one of your two recommended portions of fish a week, while the bean sprouts and mangetout are a step towards adding more fresh beg into your diet.

Soba noodles are thin Japanese noodles made of buckwheat flour, and add a lovely oriental twist to a classic stir-fry, while the ginger and lime zest add a wonderful zingy taste to make this healthy dinner recipe extra special.

HOW TO MAKE SALMON STIR-FRY WITH SOBA NOODLES

Ingredients

• 2tbsp sunflower oil
• 500g (1lb 2oz) salmon fillet, cut into 4
• 200g (7oz) soba noodles
• 2 cloves garlic, crushed
• 2.5cm (1in) piece fresh ginger, finely grated
• 1 red chilli, seeds removed, finely chopped
• 150g (5oz) mangetout, halved lengthways
• 100g (4oz) bean sprouts
• 3 spring onions, finely sliced
• 1 lime, zest and juice
• large handful coriander leaves, chopped

Method

1. Heat a wok to medium high, add half the oil and allow to heat up for a few seconds, add the salmon skin side up, cook for 3 or 4 minutes on each side, allowing it to brown. Remove from the pan and set aside.
2. Cook the soba noodles according to pack instructions, run under cold water in a colander, toss in a little oil, set aside.
3. Turn the wok heat down slightly, add the remaining oil then after a few seconds add the garlic, ginger and chilli. Stir-fry for a minute before adding the mangetout, cook for another 1-2 minutes then add the noodles, bean sprouts, spring onions, lime zest and juice, mix well then flake in the salmon. Stir-fry for another 1-2 minutes, sprinkle over the coriander.