Sticky soy salmon stir-fry

Serves 2   Prep 25 mins, plus 30 mins marinating  |  Cook 25 mins

Stir-fry your way to a delicious meal with this veg-packed recipe by Alice. It has just a hint of lovely sweetness, thanks to the addition of the Werther’s Original Butter Candies

Ingredients

20g Werther’s Original Butter Candies, ground to a fine powder
1½ tbsp soy sauce
1 tsp white rice vinegar
1 tbsp ginger paste
1 garlic clove, crushed
2 salmon fillets
sesame seeds

For the stir-fry
2 tbsp olive oil
1 small red onion, chopped
1 tbsp ginger paste
1 garlic clove, crushed
1 red pepper, thinly sliced
5-6 baby corns, chopped
handful of mangetout
2 tbsp soy sauce
300g straight-to-wok udon noodles
1 spring onion, sliced, to serve
handful of coriander, chopped

Method

1. In a small bowl, mix the ground Werther’s Originals with the soy sauce, white rice vinegar, ginger and garlic together, then spread evenly over the salmon. Leave to marinate for 30 mins, before sprinkling over the sesame seeds. Heat the oven to 200C/180C fan/gas 6, then cook for 12-15 mins.

2. Meanwhile, for the stir-fry, heat the olive oil in a wok, then add the red onion, ginger, garlic, red pepper, baby corn and mangetout. Fry for around 5-8 mins until the veg starts to soften, before adding the soy sauce, then the noodles. Cook for a further 2-3 mins, adding a little water, if needed.

3. To serve, divide the stir-fry between two bowls, then top each with a salmon fillet and sprinkle over the spring onion and coriander.

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