Serves 4
1 x 418 g or 2 x 213 g cans red or pink wild Alaska salmon
250 g (10 oz) medium or fine egg noodles
juice of one orange
4 tablespoons clear honey
2 tablespoon rice vinegar or white wine vinegar
4 tablespoons soy sauce
4 tablespoons tomato ketchup
4 teaspoons cornflour
2 tablespoon stir fry oil or vegetable oil
400g (1 lb) fresh or frozen stir fry vegetables
50 g (1 oz) unsalted cashew nuts
2 teaspoon sesame seeds
* Drain the salmon. Remove skin and bones, if desired and break into large chunks. Set aside
* Put the egg noodles into a heatproof bowl and pour over enough boiling water to cover. Leave to soak for 6 minutes
* Mix together the orange juice, honey, vinegar, soy sauce, tomato ketchup and cornflour in a small jug
* Heat the stir fry oil or vegetable oil in a wok or large frying pan. Add the vegetables and stir fry for 2 - 3 minutes. Drain the noodles thoroughly and add them to the vegetables. Stir the orange juice mixture and add to the wok. Stir and cook for another 2 - 3 minutes until piping hot and slightly thickened
* Just before serving, stir the salmon chunks and cashew nuts through the mixture. Serve, sprinkled with sesame seeds