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
How to Make It
Combine first 3 ingredients in a bowl; toss well, and set aside.
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.
Combine 1/4 cup broth and cornstarch, stirring until smooth. Stir in remaining broth, teriyaki sauce, red pepper, and salt; set aside.
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.
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.
Oxmoor House Healthy Eating Collection
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