Teriyaki Salmon And Vegetables With Egg Noodles

• 3 tablespoons vegetable oil
• 2 garlic cloves (finely chopped)
• ginger (gingerroot thumb size piece peeled and grated)
• 4 tablespoons dark soy sauce
• 4 tablespoons maple syrup
• 4 salmon fillets (skinned and cut into bit size pieces)
• 2 spring onions (green onion sliced)
• 1 red capsicum (bell pepper deseeded and sliced)
• 200 g snow peas (7 oz mange tout)
• 1 tablespoon sesame oil
• 1 lime (juice of)
• 400 g egg noodles (14 oz cooked according to packet instructions)

1. Heat the vegetable oil in a wok or deep frying pan (skillet) over a high heat until smoking.
2. Add the garlic and ginger (gingerroot) and cook for 30 seconds then add the soy sauce and maple syrup.
3. Add the salmon pieces, gently sir-fry (scramble-fry) for 2 minutes and then add the spring onions (green onions), capsicum (bell pepper) and snow peas (mange tout).
4. Stir-fry 2 more minutes and then add the sesame oil and lime juice.
5. Stir in cooked noodles and mix well and serve immediately.

vegetable oil, garlic, ginger, soy sauce, maple syrup, salmon, spring onions, red, snow peas, sesame oil, lime, egg noodles

Taken from www.food.com/recipe/teriyaki-salmon-and-vegetables-with-egg-noodles-499425 (may not work)