CHINESE NOODLES OR RICE HEALTHIER RECIPES

Steps:

• First cook the noodles, in a bowl add the noodles to some boiling water and cover, and let it stand for 10 minutes - until they are soft. Then rinse in cold water drain and set aside

  In a wok start to heat the oil, along with the oyster sauce, grated ginger and chilli

  Add in carrots, broccoli, cabbage, and peppers and toss well into the sauce cook for a few minutes

  Next add in the mushrooms

  Cook together for a further few minutes, until the veg has cooked but good to leave a crunch, add a splash of water if you feel it needs a bit more sauce

  Add the noodles to the wok and cook for a further few minutes

  Serve with the coriander, chopped nuts and spring onions on top.

Steps:

• Heat half the oil in a wok, or large frying pan, over a medium heat and fry the salmon, skin-side down, for 3-4 minutes. Turn over and cook for another 3-4 minutes. Transfer to a plate, then flake into large pieces, discarding the skin, and keep warm.

  Meanwhile, bring a large pan of water to the boil, add the noodles and cook for 3-4 minutes. Drain, reserving 100ml cooking water.

  Heat the remaining oil in the frying pan or wok and add the mixed pepper stir-fry, cooking for 2-3 minutes. Add the peas, most of the spring onions and the garlic. Stir-fry for 2 minutes more before pouring over the teriyaki sauce and the reserved cooking water.

  Toss the noodles and salmon with the vegetables, drizzle over the soy sauce and serve garnished with the remaining spring onions and lime wedges.