Teriyaki salmon stir-fry

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Serves: 4



  • 2 cloves of garlic thinly sliced

  • 1 lime cut into wedges

  • 1 tbsp sunflower oil

  • 300g frozen petits poi

  • 240g large boneless salmon fillets

  • 1 tbsp light soy sauce

  • 175ml teriyaki sauce

  • 100g spring onions washed, trimmed and sliced diagonally

  • 375g egg noodles

  • 300g Mixed peppers


  1. Heat half the oil in a large frying pan/wok over a medium heat. Then add the salmon, skin-side down, and fry for 3-4 minutes, before turning over and frying for another 3-4 minutes. Place it onto a plate and flake into pieces. Get rid of the skin and keep the salmon warm.

  2. Bring a large pan of water to the boil, add the noodles and cook for 3-4 minutes. Drain the water and keep 100ml for later on.

  3. Heat the rest of the oil in the frying pan and add the peppers, cooking for 2-3 minutes. Then add the peas, most of the spring onions and the garlic. Fry for 2 minutes before pouring over the teriyaki sauce and the cooking water.

  4. Combine the noodles, salmon and vegetables, drizzle over the soy sauce and garnish with the rest of the spring onions and lime wedges.

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