Summer Salmon Stir Fry

Ingredients:

200g rice stick noodles

2 spring onions, sliced

2 red bell peppers, thinly sliced

2 carrots, cut into thin long sticks

5 cm ginger, grated

2 tbsp gluten free soy sauce

2 tbsp honey

2 garlic cloves, minced

2 salmon steaks

Method:

1. Pre-heat the oven to 180C.  Wrap the salmon steaks in some aluminium foil with a drizzle of olive oil.  Place on a baking tray and bake for 14 mins.  When cooked, break down the salmon into mouth sized pieces and set aside.

2. Place the rice stick noodles in a pan of boiling water and cook for 5 mins.  Transfer the rice stick noodles into a bowl of ice cold water until ready to use.

3. In a small bowl, mix together the minced garlic, the grated ginger, honey and soy sauce,

4. In a hot wok with 2 tbsp of oil, stir fry the spring onions, carrots and pepper for 4 mins.  Drain the rice stick noodles in a colander and at them to the mixture in the wok with the honey and soy mixture.  Using tongs, mix everything together so that the vegetables are incorporated with the rice noodles.  Add the salmon pieces and serve.