• 125 g pouch Wattie’s Wok Creations Teriyaki Stir Fry Sauce
  • 1 tsp minced ginger
  • 1 Tbsp sherry
  • 2 thick salmon fillets, pin bones removed
  • 450 g pack Wattie’s Frozen SteamFresh broccoli, carrots and sugarsnap peas
  • 2 spring onions, sliced diagonally
  • 200 g pack long-life Japanese udon noodles
  • 1-2 Tbsp lime juice or sherry
  • 1 Tbsp chopped fresh mint
  1. Combine 1/2 pouch Wattie’s Wok Creations Teriyaki Stir Fry Sauce with minced ginger and sherry, rub into salmon and marinate for 15 minutes. Drain and cook under a preheated 220°C fan-grill for 6-8 minutes until golden and just cooked.
  2. Microwave 2 x 150g steamer bags Wattie’s Frozen SteamFresh Broccoli, Carrots and Sugarsnap Peas for 2 1/2 minutes until cooked.
  3. Heat a wok or non-stick frying-pan with a dash of oil, quickly stir-fry ginger and spring onions for 1-2 minutes. Stir in udon noodles and remaining Wattie’s Wok Creations Teriyaki Stir Fry Sauce with the lime juice or sherry and hot steamer packs of broccoli, carrots and sugarsnap peas. Toss well until hot, stir through mint.
  4. Serve immediately with salmon.

Made With

Rate and Review

4 Ratings

Reviews (4)

Rosemary's Review | Rating

another one of my favourites

SHIRLEY's Review | Rating


JOELENE's Review | Rating

Yum! Real quick and easy. Ideal for a dinner party or special occasion.

Anna Rawson's Review | Rating

Simply divine!! I felt like something out of MasterChef. I was thrilled. Wonderful meal. If I got that in a restaurant I would be very happy.