|
|
 |
|
|
| Chinese Sweet and Sour Salmon and Noodles |
|
Recipe and image courtesy of Alaska Seafood Marketing Institute.
Serves 4
3 x 170 g cans
|
Gold Seal® Alaska sockeye skinless boneless salmon |
| 250 g (10 oz) |
medium or fine egg noodles |
| |
juice of one orange |
| 4 Tbsp. |
clear honey |
| 2 Tbsp. |
rice vinegar or white wine vinegar |
| 4 Tbsp. |
soy sauce |
| 4 Tbsp. |
tomato ketchup |
4 tsp.
|
cornflour |
| 2 Tbsp. |
vegetable oil |
| 400g (1 lb) |
fresh or frozen stir fry vegetables |
| 50 g (1 oz) |
unsalted cashew nuts |
| 2 tsp. |
sesame seeds |
- Drain the salmon and break into large chunks. Set aside
- Put the egg noodles into a heatproof bowl and pour over enough boiling
water to cover. Leave to soak for 6 minutes.
- Mix together the orange juice, honey, vinegar, soy sauce, tomato ketchup
and cornflour in a small jug.
- Heat the vegetable oil in a wok or large frying pan. Add the vegetables
and stir fry for 2 - 3 minutes. Drain the noodles thoroughly and add them to
the vegetables. Stir the orange juice mixture and add to the wok. Stir and
cook for another 2 - 3 minutes until piping hot and slightly thickened.
- Just before serving, stir the salmon chunks and cashew nuts through the mixture.
Serve, sprinkle with sesame seeds.
|
|
|
|
