Salmon Teriyaki Noodles

Ingredients

• 2 tbsp rice wine vinegar for marinade
• 2 tbsp dark brown sugar for marinade
• 2 tbsp soy sauce for marinade
• 1 tbsp sesame oil for marinade
• 10 oz zalmon , cut into small cubes
• 1 tbsp vegetable oil
• 1 garlic clove , crushed
• ¼ tsp ginger root , grated
• 4 small scallions , thinly sliced
• 1 cup bean sprouts
• 1 cup sugar snap peas
• 1 tbsp Cornstarch
• ¼ cup fish stock or water
• 6 oz thin egg noodles

Steps

1. Mix together the marinade ingredients, and marinate the salmon for 30 minutes. Using a slotted spoon, remove the salmon, and reserve the marinade.
2. In a saucepan, heat the vegetable oil and stir-fry the garlic and ginger root for 1 minute, or until opaque on the outside. Remove with a slotted spoon.
3. Stir-fry the scallions, bean sprouts, and sugar snap peas for 1 minute.
4. Mix the cornstarch into 1 tablespoon of the reserved marinade. Add the mixture to the pan. Pour in the rest of the marinade and fish stock or water. Bring to a boil, and simmer for 1 minute, until thickened.
5. Cook the noodles according to the package, and drain. Add the noodles and salmon in the vegetable pan. Stir over heat for one minute. Remove from heat and serve.