Serves
2
Prep Time
15 minutes
Cooking Time
20 minutes
Ingredients
- ¼ cup teriyaki sauce
- ½ teaspoon sesame oil
- 2 teaspoons finely grated ginger
- 250g packet frozen Birds Eye Atlantic Salmon – Skin On
- 1 tablespoon oil
- ½ bunch broccolini, trimmed and cut into 5cm lengths
- 3 baby bok choy, cut in half
- ½ cup frozen edamame beans, cooked
- 2 spring onions, finely cut, plus extra for garnish
- Toasted sesame seeds, for sprinkling
- 120g soba noodles, cooked
Method
STEP 1Make a sauce by combining teriyaki, sesame oil and ginger in a small bowl. Set aside.
STEP 2
Cook frozen Birds Eye Salmon following packet directions for panfry. Set aside and when cool enough to handle peel off skin and tear into chunks. Wipe frypan clean with paper towel.
STEP 3
Heat oil in frypan on medium-high. Add vegetables and spring onions. Stirfry for 2-3 minutes until slightly wilted before adding soba noodles and teriyaki sauce. Toss to coat noodles. Add salmon and any resting juices. Toss gently to warm through. Serve topped with reserved spring onions and sesame seeds.
Tips
Drizzle with Kewpie mayonnaise for a decadent finish.