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Honey soy salmon and veggie stirfry
This yummy honey soy salmon and veggie stirfry is fantastic for a midweek meal!
4.83
from
23
votes
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Course:
dinner
Cuisine:
Modern Australian
Prep Time:
10
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
4
serves
Calories:
837
kcal
Author:
Kylie
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Ingredients
▢
300
grams
fresh Tassal salmon
skin off
▢
½
red capsicum
▢
1
bunch pak choy
▢
1
zucchini
▢
2
carrots
▢
wholegrain hokkien noodles 200g
▢
3
tbsps
vege oil
▢
⅓
cup
soy sauce
▢
¼
cup
honey
▢
1
clove
garlic
▢
2
tbsps
sesame seeds
▢
3
spring onions
thinly sliced
Instructions
Place the noodles in a bowl of boiling water and allow to sit for 5 minutes. Drain and put aside.
Combine the garlic, soy sauce and honey in a jug and whisk to combine.
Preheat the oil in a wok over high heat.
Thinly slice the zucchini, carrot and capsicum.
Chop the pak choy into 2cm wide pieces.
Fry the salmon for 3 minutes on each side. Remove to a plate.
Add the veggies and noodles to the wok.
Add the sauce to the wok, and stirfry for 6 minutes over high heat.
Flake the salmon into pieces with a fork.
Put the salmon pieces into the wok and coat with the sauce.
Sprinkle with sesame seeds and spring onions
Nutritional Information
Calories:
837
kcal
|
Carbohydrates:
71.5
g
|
Protein:
34.9
g
|
Fat:
50.5
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
32.5
g
|
Cholesterol:
34.5
mg
|
Sodium:
793.6
mg
|
Fiber:
14.3
g
|
Sugar:
25.5
g
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