Serves 4 1 x 418g or 2 x 213g cans red or pink wild Alaska salmon 250g (10oz) medium or fine egg noodles Juice of one orange 4 tbsp clear honey 2 tbsp rice vinegar or white wine vinegar 4 tbsp soy sauce 4 tbsp tomato ketchup 4 tsp cornflour 2 tbsp stir fry oil or vegetable oil 400g (1lb) fresh or frozen stir fry vegetables 50g (1oz) unsalted cashew nuts 2 tsp 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 two or three 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 two or three 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 Recipe from the Alaska Seafood Marketing Institute.