Sticky Salmon Noodles

• 3 tablespoons reduced salt soy sauce
• 2 pieces stem ginger in syrup finely chopped
• 1/2 cup syrup from stem ginger jar or honey
• 1 red chilli, deseeded and finely sliced
• 2 limes
• 4 salmon fillets even-sized, skin on
• 1 tablespoon Flora Cuisine
• 250 grams stir fry veg of your choice, finely chopped
• 2 packets noodles straight to wok, free range egg
• lime

1. Mix together the soy sauce, stem ginger, ginger syrup, chilli, lime zest and juice in a large frying pan. Gently heat through over a low heat.
2. Add salmon fillets, skin side-down to the liquid. Bring the liquid to the boil so that it begins to reduce. After 5 minutes, turn the salmon over and continue to cook for a further 3 minutes.
3. Meanwhile, in a separate wok, add in the Flora Cuisine and heat through. Add in the vegetables and stir-fry until just tender.
4. Add the straight to wok egg noodles to the wok and fry until heated through, mixing them well with the vegetables.
5. Divide the noodle mixture among 4 plates and top each serving with a piece of sticky salmon. Garnish each portion with a wedge of lime and toasted sesame seeds.

salt, ginger, syrup from stem ginger, red chilli, limes, salmon, cuisine, your choice, packets noodles, lime

Taken from www.yummly.com/recipe/Sticky-Salmon-Noodles-378867 (may not work)