Hannah and Stefan Michalak share the final two recipes in their delicious stir fry series! All six stir fry recipes are quick, easy to cook and full of fresh vegetables – perfect for the family. Feel free to swap out our veg suggestions for any of your favourites, and let us know what you think in the comments.
SINGAPORE SALMON RECIPE
20 minutes to cook (plus prep time)
4 salmon fillets
4 tbsp sesame oil
1 tsp chilli flakes
Salt and pepper
4 garlic cloves, finely chopped
2 red onions, cut into small wedges
200g sugarsnap peas
200g frozen peas
2 tbsp Amoy dark soy sauce
600g Amoy Singapore curry noodles
Bunch of fresh coriander, leaves chopped
1 lime, cut into wedges
Toasted sesame seeds, to garnish
1 red chilli, seeds removed and thinly sliced
Pre-heat the oven to 200C/180C fan/gas 6 and put the salmon fillets in a shallow baking dish. Cover with 1 tbsp of the sesame oil and the chilli flakes and season with salt and pepper. Place the salmon fillets into the oven and bake for 10 minutes while you cook the noodles.
Heat the sesame oil in a large sauté pan over a medium-high heat, and add the red onion, stir-fry for 2 minutes, then add the garlic and cook for a further minute. Add the frozen peas, sugarsnap peas, half the chilli and the soy sauce, and fry for a further 2 minutes, or until the vegetables are tender. Add the Amoy Singapore curry noodles and toss everything together to combine – you might want to use a pair of tongs to make this easier. Add the beansprouts and stir fry for a minute or 2 until everything is piping hot throughout.
Take the noodles off the heat and divide between 2 plates. Place a salmon fillet on top of each pile and serve garnished with the remaining chilli, a few coriander leaves and a final drizzle of Amoy dark soy sauce.
TERIYAKI CHICKEN BOWL RECIPE
30 minutes to cook (plus prep time)
300g basmati rice
2 tbsp sesame or vegetable oil
2 onions, thinly sliced
2 garlic clove, finely chopped
300ml low salt chicken stock
2 packets of Amoy Teriyaki and Sesame sauce
400g chicken breast
200g mushrooms, torn into bite sized pieces
oil, to fry
Salt, pepper and
4 carrots, finely shredded
Handful of spring onions, sliced
1 cucumber, halved and sliced into half moons
Cook the rice according to the packet instructions and set aside to keep warm.
Heat oil in a large frying pan over a medium-high heat and fry the onion for 10 minutes until softened. Add the garlic and fry for 1 minute before adding the chicken stock, Amoy Teriyaki and Sesame sauce and rice wine. Bring to a boil, add the chicken strips and mushrooms, cover and simmer until the chicken is cooked and the liquid has reduced slightly.
Meanwhile heat oil in a frying pan and crack in the eggs. Season with salt, pepper (with a pinch of chilli flakes on the eggs for the adults!) and fry, basting with the oil until the eggs are cooked. Remove from the pan.
To serve, divide the rice between two bowls and top with the chicken mixture and sauce. Add a fried egg and the shredded carrot, spring onions and cucumber and finally sprinkle with some sesame seeds.
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