• 500g Salmon fillet (tail end)

  • 100ml Kikkoman’s Garlic and Soy Marinade

  • 1 red capsicum, sliced into strips

  • 1 green capsicum, sliced into strips

  • 3 Portobello mushrooms, sliced chunky

  • ½ bunch spring onions, shredded

  • 100g snow peas

  • 1 carrot, peeled and sliced

  • ½ pack vermicelli rice noodles

  • Splash of sesame oil

  • Splash of fish sauce


  • 1.

    Baste the salmon with the marinade and allow to sit for about half an hour.

  • 2.

    Heat your wok, add the sesame oil and fry the mushrooms first for 2 minutes, then add carrots (only half cook then remove.)

  • 3.

    Add another splash of sesame oil to the wok and fry the capsicums for 1 minute, remove. Heat the wok again and fry the salmon skin side down first for about 2 minutes then turn, fry for 1-2 minutes, then remove.

  • 4.

    Add the cooked vegetables and the snow peas and spring onions back to the wok, splash in some fish sauce, toss in the noodles and stir fry until heated.

  • 5.

    Slice the salmon over the top of the noodles and vegetables.


For more information and recipes from this series, click on the following link

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