This yummy honey soy salmon and veggie stir-fry by Kidgredients is a fantastic mid-week meal for the whole family to enjoy! It’s also jam-packed with omega-3 fatty acids EPA and DHA which are especially important for your family’s eye health – as well as being known to reduce dry eye symptoms.
Honey soy salmon and veggie stir-fry recipe
Prep time 10 minutes | Cook time 15 minutes
INGREDIENTS
- 300 grams fresh Tassal salmon, skin off
- ½ red capsicum
- 1 bunch pak choy
- 1 zucchini
- 2 carrots
- wholegrain hokkien noodles 200g
- 3 tbsps vege oil
- 1/3 cup soy sauce
- ¼ cup honey
- 1 clove garlic
- 2 tbsps sesame seeds
- 3 spring onions, thinly sliced
METHOD
- Place the noodles in a bowl of boiling water and allow to sit for 5 minutes. Drain and put aside.
- Combine the garlic, soy sauce and honey in a jug and whisk to combine.
- Preheat the oil in a wok over high heat.
- Thinly slice the zucchini, carrot and capsicum.
- Chop the pak choy into 2cm wide pieces.
- Fry the salmon for 3 minutes on each side. Remove to a plate.
- Add the veggies and noodles to the wok.
- Add the sauce to the wok, and stirfry for 6 minutes over high heat.
- Flake the salmon into pieces with a fork.
- Put the salmon pieces into the wok and coat with the sauce.
- Sprinkle with sesame seeds and spring onions
Source: https://kidgredients.com.au/honey-soy-salmon-and-veggie-stirfry/
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