Salmon Stir Fry

• 1 (3 ounce) package oriental-flavor instant ramen noodles
• 1 (14 3/4 ounce) can alaska salmon, drained and flaked and reserving liquid or 1 cup previously cooked salmon
• 2 tablespoons cornstarch
• 1 1/2 cups cold water
• 2 -3 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1 (1 lb) package frozen stir-fry vegetables
• 1 (8 ounce) can sliced water chestnuts (smoetimes I use canned baby corn instead)

1. Break up ramen noodles and cook according to package directions, but not using seasoning packet.
2. Drain and keep warm.
3. In small saucepan, mix cornstarch, seasoning packet from noodles, water, reserved salmon liquid (if using canned salmon), soy sauce, sesame oil, garlic powder, and ginger.
4. Cook over high heat, stirring frequently, until mixture boils; continue cooking for 1 minute.
5. Remove from heat; keep warm.
6. In large saucepan or wok, heat oil over medium-high heat.
7. Add frozen stir-fry vegetables and water chestnuts.
8. Stir-fry 3 minutes.
9. Add salmon; cover and cook 1 minute.
10. Add noodles and sauce; stir gently and heat through.
11. ENJOY!

ramen noodles, salmon, cornstarch, cold water, soy sauce, sesame oil, garlic powder, ground ginger, vegetable oil, vegetables, water

Taken from www.food.com/recipe/salmon-stir-fry-66410 (may not work)