Slimming World Chinese salmon noodle salad
Syns per serving: FREE
4 skinless and boneless salmon fillets
2 tsp Chinese five-spice powder
250g dried egg noodles
Low-calorie cooking spray
1 red pepper, deseeded and finely sliced
10 spring onions, sliced
140g mangetout, halved diagonally
2 garlic cloves, crushed
1cm piece root ginger, peeled and finely grated
2 x 225g cans water chestnuts, drained
200g baby sweetcorn
60g fresh bean sprouts, rinsed
6-8 tbsp dark soy sauce
Preheat your grill to hot. Place the salmon fillets on the grill rack, sprinkle over the five-spice powder and grill for 10-12 minutes, or until cooked through. Set aside.
Meanwhile, cook the noodles according to the packet instructions. Drain and set aside.
Spray a non-stick wok with low-calorie cooking spray and place over a high heat. Add the red pepper, spring onions, mangetout, garlic, ginger, water chestnuts, sweetcorn and bean sprouts, and stir-fry for 6-8 minutes.
Add the cooked noodles to the wok with the soy sauce, mix well and stir-fry for 1-2 minutes. Remove from the heat.
Break the salmon fillets into bite-sized pieces and gently toss into the noodle mixture.
Eat hot, or cool, cover and chill until you’re ready to eat.