Spicy canned salmon bowl
Serves 4
EASY
Preparation: 15 minutes
Cooking: 10 minutes
sesame oil 1T spring onions 100 g, roughly chopped baby pak choi 200 g, roughly chopped Woolworths Chinese BBQ glaze 3T fish stock ½ cup
Woolworths skinless, boneless pink salmon 2 x 170 g cans
Woolworths instant noodles 3 x 75 g packets, cooked without the flavouring
1 Heat the sesame oil in a large pan over a high heat, add the spring onions and sauté until soft, then add the pak choi and cook until wilted. Add the BBQ glaze and the fish stock, then cook for 5 minutes. 2 Add the salmon to the greens and toss slightly. Serve on the hot noodles.
DAIRY-FREE
WINE: Woolworths David Nieuwoudt Cinsault Rosé