Teriyaki Salmon - cooking recipe

Ingredients

6 oz Chinese noodles
12 oz thick salmon fillet, cubed
1 1/2 tbsp cornstarch
3 tbsp oil
1 large red pepper, seeded and cut into strips
4 oz shiitake mushrooms, trimmed
1 clove garlic, crushed
1 piece (1/4-inch) ginger, peeled and grated
6 oz Chinese cabbage, tough stalks removed, shredded
1 cup bean sprouts
1/3 cup teriyaki stir-fry sauce

Preparation

Cook noodles according to package directions. Drain.
Meanwhile, coat salmon in cornstarch. Heat 2 tbsp of the oil in a large skillet on medium-high heat. Cook salmon in 2 batches for 3 mins, stirring and turning occasionally, until lightly browned and just cooked through. Remove salmon from pan.
Wipe pan clean. Add remaining oil and heat on medium-high heat. Stir-fry pepper for 2-3 mins until softened. Add mushrooms, garlic and ginger. Stir-fry for 1 min.
Add the cabbage, bean sprouts and 3-4 tbsp water. Stir-fry for 2-3 mins until tender. Return salmon to pan with noodles and teriyaki sauce. Add 1-2 tbsp water if necessary. Toss on high heat for 1-2 mins. Serve immediately.