Serves: 2 | Prep time: 5 mins | Cook time: 15 mins
Ingredients
Extra virgin olive oil
2 Huon Salmon portions, cut into small (~2cm) pieces
90g Soba Noodles
2 cloves garlic, crushed
1/2 head broccoli, cut into florets
3 spring onions, chopped
1/2 cup red cabbage, shredded
1/2 cup frozen Edamame beans
Sesame seeds, to sprinkle
Chilli flakes, to sprinkle
Sauce
2 tbsp soy sauce
2 tbsp white wine vinegar
1 tbsp sesame oil
1 tbsp hoisin sauce
1 tsp garlic
1 tap ginger
2 tbsp water
Sauce
3 tbsp reduced salt soy sauce
2 tsp sesame oil
1 tbsp Honey
1 clove garlic, crushed
1 tsp ginger
1 tbsp white wine vinegar
Methods
Add all sauce ingredients together and whisk to combine.
Heat a drizzle of olive oil in a wok over medium heat. Once oil is hot add the diced salmon pieces. Cook for 3-4 minutes until browned. Remove and set aside.
Meanwhile, cook soba noodles according to packet instructions.
Heat another drizzle of olive oil in the work over medium heat. Add garlic and stir for 1-2 minutes. Add broccoli, spring onions and continue to stir for 2-3 minutes. Add red cabbage to the wok.
Add cooked soba noodles to the pan, edamame beans and sauce. Stir to combine.
Add salmon to the wok and stir to combine.
To serve, sprinkle with extra sesame seeds and chilli flakes.
Notes
This Salmon Stir-Fry recipe was created in collaboration with Huon Aquaculture.
If serving this meal for kids, omit the chilli flakes.
For more delicious recipes, check out our Flexitarian Cookbook here.
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