Give yourself an omega-3 boost in the best possible taste with this Japanese-inspired creation that’s big on flavour and nutritious ingredients. A sure-fire winner that will win you compliments every time.
What do I need ?
Original recipe yields 2 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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How do I make it ?
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.
Microwave 2 x 150g steamer bags Wattie’s Frozen SteamFresh Broccoli, Carrots and Sugarsnap Peas for 2 1/2 minutes until cooked.
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.