A few people were asking about this dinner from my food diary yesterday so I decided to pop it up on the blog for you. I love stirfry because you can really bulk it out with colourful fresh veggies for a huge dinner that’s easy on Smartpoints. The salmon is lightly dusted with Chinese 5 Spice & Red Chilli Flakes before oven baking it to keep it incredibly moist & soft. This serves 1 but can be doubled up if serving 2. It’s 13 Smartpoints (or 7 Smartpoints on No Count due to noodles not being free but you could certainly serve it with brown rice instead and it would be 2 Smartpoints on No Count).  
150g Salmon Fillet

50g Dried Egg Noodles

1/2 Red Pepper Sliced

1/2 Yellow Pepper Sliced

Several Baby Sweetcorn Halved

A Few Sugarsnap Peas

2 Spring Onions

1 Small Carrot Peeled into Fine Slices

2 Tbsps Soy Sauce

2 Tbsps Oyster Sauce

1 Tbsp Mirin or Rice wine vinegar

1 Small Clove Garlic Minced

1 Small Piece Fresh Ginger Peeled & Grated

Chinese 5 Spice

Red Chilli Flakes

Fresh Coriander   Preheat your oven to 180°C. Sprinkle a small amount of Chinese 5 spice and chilli flakes over the salmon, place in an oven proof dish that you have sprayed with spray oil and bake the salmon for 15 minutes. Meanwhile prepare the noodles as per packet instructions. Mix the soy sauce, oyster sauce, mirin, garlic, grated ginger and a small amount of Chinese five spice and chilli flakes in a small bowl to make the sauce and set aside (thin out with a little water if it’s very thick or salty it will depend on the oyster sauce you use). Spray a large nonstick frying pan or wok with spray oil and lightly sauté the peppers, sugar snap peas and baby sweetcorn for 5 to 7 minutes until the peppers are softening slightly. Add the carrots and spring onions to the pan with the veg and continue to cook for a further two minutes. Add in the sauce you previously set aside, add the drained noodles and fry everything off for a minute or two tossing the vegetables & noodles well in the sauce. Serve with the salmon on top and garnish with fresh coriander leaves and enjoy!