PREPARATION TIME 10 MINUTES | COOKING TIME ABOUT 10 MINUTES | SERVES 4 ADULTSIt’s good to eat oily fish like salmon when you are breastfeeding since the essential fatty acids are very important for your baby’s brain development. In this quick and easy stir-fry, the vegetables are lightly cooked to preserve their nutrients, and you can vary them to your own likes and dislikes.
Ingredients:
• 14oz fresh egg noodles
• 2 tbsp sunflower or olive oil
• 1 large carrot, cut into matchsticks
• 1 bunch of scallions, cut diagonally into short lengths
• 1 heaping cup tiny broccoli florets
• 1 heaping cup baby corn, each ear cut into quarters
• 1 heaping cup snap peas
• 1lb salmon fillet, skinned and cut into ¾in cubes
Ingredients for Sauce:
• 2 tbsp plum sauce
• 2 tbsp hoisin sauce
• 1⁄4 cup soy sauce
• 1⁄4 cup sake or dry sherry
• 1 tsp sesame oil
Preparation:
1. Cook the noodles in boiling water until tender, 2–3 minutes. Drain and rinse with cold water, then set aside. Mix together all the ingredients for the sauce and set aside.
2. Heat the oil in a wok or frying pan. When it is hot, stir-fry the carrot, scallions, and broccoli for 2 minutes. Add the corn and snap peas to the wok and stir-fry for 3 minutes.
3. Add the salmon and stir-fry until it is cooked through, about 2 minutes. Pour the sauce into the wok and stir in the noodles. Toss gently until everything is coated with sauce and the noodles are hot. Serve in warm bowls.
This recipe was published in 'First Meals & More Your Questions Answered With 50 all-new “recipes to the rescue” by Annabel Karmel - p21'.
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