Serves 6

Ingredients

• 2 bunches bok choy, halved or chopped
• 1 large carrot, sliced into rounds
• 200g button mushrooms, quartered
• 1 large head broccoli, cut into florets
• 2 shallots, diced
• 440g fresh thin Hokkien noodles or Singapore noodles (packet)
• 6 × ~100–120g salmon fillets

Marinade

• 1 knob ginger, finely diced
• 2 garlic cloves, finely diced
• 2 tablespoons soy sauce
• 2 teaspoons honey
• ½ teaspoon Chinese five spice
• ¼ cup water
• Chilli flakes (optional)

OR Hart & Soul All-Natural Teriyaki Stir Fry Recipe Base

Method

1. Preheat oven to 200°C (fan-forced).
2. Wash and prepare all vegetables, then add them to a deep baking tray.
3. Place the noodles in a bowl and cover with boiling water until they separate.
4. Drain the noodles and add them to the baking tray with the vegetables.
5. Combine all marinade ingredients in a jug or bowl.
6. Pour half of the marinade over the vegetables and noodles, then toss to combine.
7. Place the salmon fillets on top of the vegetable and noodle mixture.
8. Pour the remaining marinade over the salmon fillets.
9. Cover with foil and bake for 30 minutes.
10. Remove the foil and cook for a further 5–10 minutes.
11. Enjoy!

Tatiana Bedikian — Accredited Practising Dietitian (APD)
Body Fusion — Lane Cove, Hunters Hill & Rozelle
0422 229 772