Healthy Salmon and Noodle Stir-Fry
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Do you ever find yourself rummaging through your fridge, looking for something easy, healthy and delicious to make for dinner? We know it’s not easy to think of a fresh dinner idea that’s worth the effort, so when we stumbled across this mouthwatering recipe, we knew we had to share it with all of you. Ladies and gentlemen, presenting healthy salmon and noodle stir-fry. Not only is it super tasty, but it’s also packed with nutritious vegetables, so you can enjoy eating it guilt-free.
Here are the ingredients you need:
1. Three teaspoons of extra virgin olive oil
2. 400 grams of skinless salmon fillets, cut into 2cm pieces
3. Six green shallots, cut into 4cm lengths
4. A small piece of fresh ginger, peeled, cut into thin matchsticks
5. Two zucchini, cut into noodles using a spiraliser
6. Two large carrots, scrubbed, cut into thin matchsticks
7. 200 grams of frozen podded edamame, thawed
8. A quarter of a small red cabbage, finely shredded
9. One-third a cup of stir-fry sauce
10. Thinly sliced fresh red chilli (optional)
Start out by heating three teaspoons of olive oil in a large wok over high heat. Add the salmon pieces and cook for about two minutes on each side or until golden. Transfer the cooked salmon pieces to a plate and set aside.
Return the wok to high heat and add the remaining oil. Add the shallot and ginger, then stir-fry for thirty seconds or until aromatic. Follow by adding the zucchini, carrot, and edamame and continue stir-frying for two minutes or until they are just tender. Stir in the cabbage and stir-fry for one minute or until just wilted.
Once all of the vegetables are cooked, add the stir-fry sauce of your choice. Continue stir-frying everything for about a minute more, or until heated through. You can also opt to serve this meal with sliced fresh red chilli on top if you fancy a little heat. Bon appetit!
Source: Taste.com.au
Here are the ingredients you need:
1. Three teaspoons of extra virgin olive oil
2. 400 grams of skinless salmon fillets, cut into 2cm pieces
3. Six green shallots, cut into 4cm lengths
4. A small piece of fresh ginger, peeled, cut into thin matchsticks
5. Two zucchini, cut into noodles using a spiraliser
6. Two large carrots, scrubbed, cut into thin matchsticks
7. 200 grams of frozen podded edamame, thawed
8. A quarter of a small red cabbage, finely shredded
9. One-third a cup of stir-fry sauce
10. Thinly sliced fresh red chilli (optional)
Start out by heating three teaspoons of olive oil in a large wok over high heat. Add the salmon pieces and cook for about two minutes on each side or until golden. Transfer the cooked salmon pieces to a plate and set aside.
Return the wok to high heat and add the remaining oil. Add the shallot and ginger, then stir-fry for thirty seconds or until aromatic. Follow by adding the zucchini, carrot, and edamame and continue stir-frying for two minutes or until they are just tender. Stir in the cabbage and stir-fry for one minute or until just wilted.
Once all of the vegetables are cooked, add the stir-fry sauce of your choice. Continue stir-frying everything for about a minute more, or until heated through. You can also opt to serve this meal with sliced fresh red chilli on top if you fancy a little heat. Bon appetit!
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