Teriyaki Salmon And Vegetables With Egg Noodles - cooking recipe

Ingredients

3 tablespoons vegetable oil
2 garlic cloves (finely chopped)
ginger (gingerroot thumb size piece peeled and grated)
4 tablespoons dark soy sauce
4 tablespoons maple syrup
4 salmon fillets (skinned and cut into bit size pieces)
2 spring onions (green onion sliced)
1 red capsicum (bell pepper deseeded and sliced)
200 g snow peas (7 oz mange tout)
1 tablespoon sesame oil
1 lime (juice of)
400 g egg noodles (14 oz cooked according to packet instructions)

Preparation

Heat the vegetable oil in a wok or deep frying pan (skillet) over a high heat until smoking.
Add the garlic and ginger (gingerroot) and cook for 30 seconds then add the soy sauce and maple syrup.
Add the salmon pieces, gently sir-fry (scramble-fry) for 2 minutes and then add the spring onions (green onions), capsicum (bell pepper) and snow peas (mange tout).
Stir-fry 2 more minutes and then add the sesame oil and lime juice.
Stir in cooked noodles and mix well and serve immediately.