Honey soy salmon and veggie stir-fry

This yummy honey soy salmon and veggie stir-fry by Kidgredients is a fantastic mid-week meal for the whole family to enjoy! It’s also jam-packed with omega-3 fatty acids EPA and DHA which are especially important for your family’s eye health – as well as being known to reduce dry eye symptoms.

Honey soy salmon and veggie stir-fry recipe

Prep time 10 minutes | Cook time 15 minutes

INGREDIENTS

  • 300 grams fresh Tassal salmon, skin off
  • ½ red capsicum
  • 1 bunch pak choy
  • 1 zucchini
  • 2 carrots
  • wholegrain hokkien noodles 200g
  • 3 tbsps vege oil
  • 1/3 cup soy sauce
  • ¼ cup honey
  • 1 clove garlic
  • 2 tbsps sesame seeds
  • 3 spring onions, thinly sliced


METHOD

  1. Place the noodles in a bowl of boiling water and allow to sit for 5 minutes. Drain and put aside.
  2. Combine the garlic, soy sauce and honey in a jug and whisk to combine.
  3. Preheat the oil in a wok over high heat.
  4. Thinly slice the zucchini, carrot and capsicum.
  5. Chop the pak choy into 2cm wide pieces.
  6. Fry the salmon for 3 minutes on each side. Remove to a plate.
  7. Add the veggies and noodles to the wok.
  8. Add the sauce to the wok, and stirfry for 6 minutes over high heat.
  9. Flake the salmon into pieces with a fork.
  10. Put the salmon pieces into the wok and coat with the sauce.
  11. Sprinkle with sesame seeds and spring onions

Source: https://kidgredients.com.au/honey-soy-salmon-and-veggie-stirfry/

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