Chinese Salmon Noodle Salad

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INGREDIENTS

• 4 salmon fillets
• 2 tsp Chinese five-spice
• 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

METHOD

1. Preheat the grill to hot. Place the salmon fillets on the grill rack, sprinkle over the five-spice and grill for 10-12 minutes or until cooked through. Set aside.
2. Meanwhile, cook the noodles according to the packet instructions. Drain and set aside.
3. Spray a 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.
4. Add the cooked noodles to the wok with the soy sauce, mix well and stir-fry for 1-2 minutes. Remove from the heat.
5. Break the salmon fillets into bite-sized pieces and gently toss into the noodle mixture.
6. Eat hot, or cool, cover and chill until you're ready to eat.