Ingredients for Teriyaki Salmon And Vegetables With Egg Noodles
- 1 tablespoon vegetable oil
- Garlic Cloves
- 1 tablespoon grated ginger
- Dark Soy Sauce
- 2 tablespoons maple syrup
- Salmon Fillets
- 2 spring onions, thinly sliced
- Red Capsicum
- 1 cup snow peas
- 1 teaspoon sesame oil
- Lime
- Egg Noodles
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How to Make Teriyaki Salmon And Vegetables With Egg Noodles
- Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat until shimmering.
- Add 2 cloves minced garlic and 1 tablespoon grated ginger. Stir-fry for 30 seconds. Pour in 1/4 cup soy sauce and 2 tablespoons maple syrup. Stir to combine.
- Add 1 pound salmon fillet, cut into 1-inch pieces. Gently stir-fry for 2 minutes. Add 2 spring onions (thinly sliced), 1 red bell pepper (sliced), and 1 cup snow peas.
- Stir-fry for another 2 minutes. Stir in 1 teaspoon sesame oil and 1 tablespoon lime juice.
- Add 8 ounces cooked egg noodles. Toss to combine and coat with the sauce. Serve immediately.
- Garnish with sesame seeds (optional)
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
72g
Fat
27g
Carbs
31g
