Teriyaki Salmon Stir Fry - cooking recipe

Ingredients

2 tbsp soy sauce
2 tbsp mirin
2 tbsp sugar
1 lb salmon fillet, cubed
1 pkg (10 oz) udon noodles
2 None eggs
1 tbsp sesame seeds
1/2 tsp sesame oil
2 tbsp vegetable oil
2 tsp finely chopped ginger
2 cloves garlic, crushed
7 oz snow peas, trimmed
1 bunch chives, snipped

Preparation

Combine the soy sauce, mirin and sugar in a large bowl, stirring to dissolve sugar. Add the salmon and marinate for 20 mins.
Meanwhile, cook the noodles according to the package directions. Drain well.
Whisk the eggs, sesame seeds and sesame oil in a small bowl. Heat 1 tbsp of the oil in a wok on high heat. Add the egg mixture, swirling to coat the bottom and sides of the wok. Cook for 1-2 mins, until just set. Slide the omelet onto a plate and roll up. Thinly slice and set aside.
Heat the remaining 1 tbsp oil in the wok on medium heat. Stir-fry the ginger and garlic for 30 seconds. Drain the salmon, reserving the marinade. Stir-fry salmon for 1 min.
Add the noodles to the wok with the snow peas and reserved marinade. Stir-fry for 2-3 mins. Remove from the heat. Add the omelet and chives; toss to combine.