Serves 2, prep time 10 minutes, cooking time 15 minutes
INGREDIENTS
1 tbsp of vegetable oil
1 red onion halved and sliced
2 garlic cloves chopped
1 tbsp of sliced ginger
½ red pepper, sliced
½ yellow pepper, sliced
Salt & pepper
5 spring onions, chopped (keeping some to serve)
½ cup of chopped coriander (keeping some to serve)
300g of cooked egg noodles
8 tbsp of Thai basil stir-fry sauce
150g of smoked salmon
Lime wedges to serve
METHOD
Heat the oil over a medium heat, add the onion garlic and ginger.
Stir until the onions soften. Next, add the peppers and half of the spring onion, coriander and season.
Stir for three minutes then add the stir-fry sauce, reduce the heat and simmer for three minutes.
Now add the noodles, stir then top with the salmon, cover and turn the heat to low.
Allow to stand for five minutes then serve topped with the remainder of the spring onions, coriander and lime wedges.
