Teriyaki Salmon

• 6 oz Chinese noodles
• 12 oz thick salmon fillet, cubed
• 1 1/2 tbsp cornstarch
• 3 tbsp oil
• 1 large red pepper, seeded and cut into strips
• 4 oz shiitake mushrooms, trimmed
• 1 clove garlic, crushed
• 1 piece (1/4-inch) ginger, peeled and grated
• 6 oz Chinese cabbage, tough stalks removed, shredded
• 1 cup bean sprouts
• 1/3 cup teriyaki stir-fry sauce

1. Cook noodles according to package directions. Drain.
2. Meanwhile, coat salmon in cornstarch. Heat 2 tbsp of the oil in a large skillet on medium-high heat. Cook salmon in 2 batches for 3 mins, stirring and turning occasionally, until lightly browned and just cooked through. Remove salmon from pan.
3. Wipe pan clean. Add remaining oil and heat on medium-high heat. Stir-fry pepper for 2-3 mins until softened. Add mushrooms, garlic and ginger. Stir-fry for 1 min.
4. Add the cabbage, bean sprouts and 3-4 tbsp water. Stir-fry for 2-3 mins until tender. Return salmon to pan with noodles and teriyaki sauce. Add 1-2 tbsp water if necessary. Toss on high heat for 1-2 mins. Serve immediately.

chinese noodles, salmon fillet, cornstarch, oil, red pepper, shiitake mushrooms, clove garlic, ginger, chinese cabbage, bean sprouts, sauce

Taken from recipes-plus.com/api/v2.0/recipes/28963 (may not work)