Szechuan Salmon Stir-Fry

• 1 pound salmon fillets, skinned and cut into 2-inch pieces
• 1 tablespoon minced garlic
• 1 tablespoon grated peeled fresh ginger
• 1 (5-ounce) package Japanese curly noodles
• 1 teaspoon sesame oil
• 1/2 cup fat-free, less-sodium chicken broth, divided
• 1 tablespoon cornstarch
• 1/3 cup low-sodium teriyaki sauce
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 2 teaspoons vegetable oil
• 1 cup matchstick-cut carrots
• 1 large orange bell pepper, cut into 1/8-inch-thick strips
• 1/2 cup green onions, cut into
• 2-inch pieces

1. Combine first 3 ingredients in a bowl; toss well, and set aside.
2. Prepare noodles according to package directions, omitting salt and fat; drain well. Return noodles to pan; toss with sesame oil. Set aside, and keep warm.
3. Combine 1/4 cup broth and cornstarch, stirring until smooth. Stir in remaining broth, teriyaki sauce, red pepper, and salt; set aside.
4. Heat oil in a wok or large nonstick skillet over high heat. Add salmon mixture; stir-fry 4 minutes or until fish flakes easily when tested with a fork. Remove salmon. Add carrots, bell pepper, and green onions to pan; stir-fry 4 minutes or until crisp-tender.
5. Reduce heat; return salmon to pan. Stir in broth mixture; bring to a boil. Cook, stirring constantly, 1 to 2 minutes, or until sauce thickens. Top noodles with salmon mixture.

salmon, garlic, fresh ginger, noodles, sesame oil, chicken broth, cornstarch, teriyaki sauce, red pepper, salt, vegetable oil, matchstick, orange bell pepper, green onions

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