Oven baked sweet chilli salmon stir fry

2 Servings


35 MIN


0-15 mins


30 MIN



120g salmon fillet, skin on


120g packs of Amoy Thai chilli stir fry sauce

1 tbsp

Rapeseed oil

100 g

Baby pak choi, washed, quartered down lengthways

100 g

Medium carrot, top and tailed, peeled, sliced into strips using potato peeler

100 g

Red pepper, deseeded, sliced into 1cm strips


120g Amoy teriyaki and sesame stir fry sauce


150g Amoy medium noodles


Step 1

Preheat the oven to 180 degrees/gas mark 4

Step 2

Prepare the vegetables

Step 3

Place the salmon fillets in a shallow roasting tray and pour over the Amoy Sweet Thai Chilli Stir Fry Sauce evenly

Step 4

Place the tray in the oven and bake for 10 minutes at 180 degrees

Step 5

5 minutes before the salmon is ready, heat a large wok (or large sauté pan) over high heat and add the rapeseed oil

Step 6

Give the oil a swirl to coat the sides of the wok (or pan)

Step 7

Add the baby pak choi, carrot strips and red pepper and toss together for 1 minute

Step 8

Add the Amoy Teriyaki & Sesame Stir Fry Sauce and Amoy Medium Noodles and stir well to combine all the ingredients

Step 9

Divide the noodles and vegetables onto plates

Step 10

Take out the salmon from the oven and place on top of each noodle portion

Step 11

Garnish with spring onion curls and serve immediately