Chilli-stir-fried-lettuce-in-oyster-sauce

Salmon with chilli stir-fried lettuce in oyster sauce

Ginger and chilli add zip to stir-fried iceberg lettuce in this Asian-inspired noodle dish

, 26 March 2019

(9 votes)

Salmon with chilli stir-fried lettuce in oyster sauce

  • 25 Mins

  • Serves: 4

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Nutritional Info
Each 356g serving contains

  • Energy

    2487KJ

    595KCAL

    30%

  • Fat

    25.6g

    high

    37%

  • Saturates

    4.6g

    low

    23%

  • Sugars

    1.8g

    low

    2%

  • Salt

    1.32g

    med

    22%
of your reference intake.
Typical energy values per 100g: 699kJ/167kcal.
Ingredients
  • 4 salmon fillets
  • 5cm piece ginger, finely grated
  • 1tbsp rapeseed oil
  • 3 cloves garlic, finely sliced
  • 1 red chilli, finely sliced
  • 3 spring onions, finely sliced
  • 2 iceberg lettuces, roughly chopped
  • 2tbsp oyster sauce
  • 1tbsp reduced-salt soy sauce
  • 225g Asda Rice Noodles
Method

  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Place the salmon fillets on a baking tray. Smooth half of the ginger over the length of the fillets. Bake in the oven for 8-10 mins until the fish is cooked through.

  • Meanwhile, heat a wok or large frying pan on a high setting. Add the oil, the remaining grated ginger, garlic, chilli and spring onions. Fry for 3 mins.

  • Add the iceberg lettuces to the pan and cook for 5 mins until the leaves begin to wilt. Drizzle over the oyster sauce and soy sauce, then toss in the rice noodles. Cook for 3-5 mins until the noodles are piping hot. Serve topped with the salmon.