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Prep Time: 17 Minutes Cook Time: 15 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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.
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