I’m pretty sure that there is not one week that goes by when a stir fry doesn’t end up on our meal plan. On busy days, they’re a great way to pack in some veggies into your meals without too much effort to create a delicious nutrient dense meal.
Blue Dragon challenged me to come up with an exciting recipe using the hamper of Oriental products that they kindly sent me to use. Like all of my recipes, I went with the no-faff approach and decided to create something that can easily be whipped up at the drop of a hat with ingredients that I would regularly stock in my own cupboards and of course is healthy and full of flavour too.
- 2 salmon fillets
- 3 tbsp light soy sauce
- 3 tbsp sweet chilli dipping sauce
- 1 garlic clove , grated
- 1 inch ginger , grated
- 1 packet mixed stir fry vegetables
- 3 tbsp dark soy sauce
- 2 tbsp sweet chilli sauce
- 1 inch ginger grated
- 1 garlic , grated
- 3 nests of egg noodles , cooked
- sesame seeds and coriander to garnish
Preheat the oven to 180 degrees and cook the egg noodles as per the packet instructions (should take 10 minutes).
Place the salmon fillets on a baking tray lined with greaseproof paper. Mixed the light soy sauce, sweet chilli dipping sauce, garlic and ginger together and pour over the salmon.
Cook the salmon for 8-10 minutes, until done.
Meanwhile, in a wok or large frying pan heat a little oil and add the grated ginger and garlic and cook for 2 minutes.
Pour in the vegetables, dark soy sauce and sweet chilli dipping sauce and cook for a further 5 minutes.
When the noodles are ready, drain them and reserve some of the cooking liquor. Add them to the vegetables with the cooking liquor and stir though.
Serve up the noodles and salmon and garnish with coriander and sesame seeds. Enjoy!
This really couldn’t get any easier and the fact that it’s ready from wok/oven to plate in 10-minutes makes it a winner! Oven baking the salmon is a much healthier way to cook it. The heat of the oven makes the marinade turn all sticky and extra sweet, which is nicely balanced with the salty soy sauce and fiery heat from the ginger.
I regularly add a packet of mixed oriental vegetables to the basket when I’m doing the weekly shop because they’re just perfect for meals like this. Of course, if you’re not a big salmon fan you can easily adapt the recipe to your liking and add chicken which would work well as well as a vegetarian alternative. This recipe is super versatile and is another reason I love stir fries so much!
Lots of people get put off about cooking oriental food, but I honestly think it can be as simple or as complicated as you make it. It doesn’t take much to make a delicious and healthy meal with an oriental twist as this stir fry shows – you don’t have to be a slave to the cooker either!
Are you confident at cooking oriental meals at home? If not, why? Do you have a favourite oriental inspired meal that you love to cook?
*This post is an entry to the Foodies100 Chinese New Year recipe challenge sponsored by Blue Dragon. The range of Blue Dragon products is available in all major supermarkets at an RRP from £0.69. To find out more, visit www.bluedragon.co.uk.