This delicious fish-based dish from Jon at Real Food Func is perfect as a post training meal since it is high in protein and carbohydrate. It's also packed with veg too.

You can also change the flavours around on the marinade if you don’t like soy sauce to include something like honey, garlic, ginger and lime.

Prep Time: 15 minutes

Cooking time: 20 minutes

Recipe makes 4 portions.

Ingredients:

• 4 Salmon Fillets
• 250g Egg Noodles
• ½ White Cabbage
• ½ Broccoli
• 400g Tinned Chickpeas
• 200g Frozen Sweetcorn
• 4 Garlic Cloves
• 1 Green Chilli
• 4 Tbsp Soy Sauce
• 1 Lime
• 3 Tsp Coconut Oil

Equipment needed:

Wok, Frying Pan, Pan, Sharp Knife, Chopping Board, Colander, Mixing Spoon.

Method:

We’ll start this Salmon Stir Fry recipe by preparing the vegetables…

Take ½ a White Cabbage and ½ Broccoli, using a sharp knife slice up the Cabbage and Broccoli finely, then place in a colander and wash.

Leave the finely sliced vegetables to one side for now.

Peel and finely chop the Garlic cloves and then after removing the seeds from your Chilli finely chop this too.

Set both to one side for later.

The Salmon

Place your frying pan on the hob and set to a low heat, add 1 tsp Coconut Oil and leave to heat up for 30 seconds.

When the Coconut Oil has melted carefully place the Salmon Fillets into the pan skin side down, cook each fillet for around 2-3 minutes before turning on each side until fully cooked.

Whilst the Salmon is cooking in the frying pan try adding 1 Tbsp of Soy Sauce to the pan to add flavour to the Salmon.

When your Salmon is cooked remove from the heat and allow to sit in the pan to one side.

The Noodles

In a pan place the full 250g pack of Noodles, breaking them up slightly if needed.

Pour in enough boiling water to cover the noodles.

Bring to a boil then reduce down to a gentle simmer for 4 minutes.

When done turn off the heat and drain the noodles. Leaving behind just a little of the cooking water.

Let your noodles sit in the pan for now.

The Stir Fry Vegetables

Take your Wok and add 2 tsp Coconut Oil. Place on the heat and allow the Coconut Oil to melt.

Start by adding the finely chopped Garlic to your Wok and stir for 30 seconds, then add the Cabbage and Broccoli.

Continue to stir everything whilst it cooks for 2 minutes.

Now open and drain the Chickpeas, then add to the Wok along with the Frozen Sweetcorn. Again continue to stir everything for another 2-3 minutes.

Finally add 3 Tbsp Soy Sauce along with the chopped Green Chilli. Mix all the flavours together.

Turn off the heat.

To Serve

To serve your Salmon Stir Fry…

Add the Noodles to the Wok and combine with the Vegetables.

Peel to skin from your Salmon Fillets and break up the Salmon into small pieces.

Add the Salmon to the Wok and mix one last time before serving up the Stir Fry.

Try adding the juice of 1/4 Lime to this dish when serving to add more flavour.