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Bring a pot of water to the boil and cook your rice noodles.
Add chilli oil, chopped spring onions, garlic and chilli to a cold wok to prevent burning. Slowly start to cook and add your water chestnuts. When ingredients start cooking take the wok off the heat.
Drain excess oil from the salmon and add the salmon to the wok (keeping it off the heat). Add in your black bean sauce and water.
Place the wok back on the heat and stir to combine, be very gentle so you don’t break the salmon.
Add your Frozen Vegetables, cover the wok and cook for 2 minutes.
Serve on your rice noodles.
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