Smoked salmon and broccoli stir-fry

Name: Smoked salmon and broccoli stir-fry
Yield: Serves 4
Cuisine: Vietnamese recipes
Ingredients: 2 tbsp sweet chilli; 2 tbsp fish sauce; 2 tbsp rice vinegar; thumb-size piece of fresh ginger, grated; the juice of 1 lime; 400g tenderstem broccoli; a glug of vegetable oil; 600g straight-to-wok udon noodles; 6 spring onions, finely sliced; 1 red chilli, sliced; 200g smoked salmon, torn

Easy
August 2012

Serves 4
ready in 15 minutes

This quick and easy stir fry recipe makes a great midweek supper and will be on the table in 15 minutes. An excellent way to use up any smoked salmon after Christmas, too.

Nutrition: per serving

Calories: 413kcals
Fat: 13.3g (1.7g saturated)
Protein: 16.9g
Carbohydrates: 50.5g (6.4g sugars)
Fibre: 3.8g
Salt: 3.4g

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Ingredients

2 tbsp sweet chilli
2 tbsp fish sauce
2 tbsp rice vinegar
thumb-size piece of fresh ginger, grated
the juice of 1 lime
400g tenderstem broccoli
a glug of vegetable oil
600g straight-to-wok udon noodles
6 spring onions, finely sliced
1 red chilli, sliced
200g smoked salmon, torn

Method

Mix the sweet chilli, fish sauce and rice vinegar with the ginger and lime juice.
Blanch the broccoli for 2 minutes, then drain. Over a high heat, pour the oil into a wok, add the broccoli and stir-fry for 1 minute. Add the noodles and the spring onions. Stir-fry for 2 minutes.
Stir through half the lime dressing and the chilli. Top with the salmon, then pour over the rest of the dressing.

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