Salmon veggie sweet potato vermicelli stir-fry
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Prep Time
15 Minutes
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Cook Time
20 Minutes
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Yield
1
Ingredients
- 150g uncooked sweet potato vermicelli (available at all supermarkets and Asian grocers)
for the omelette
- 2 eggs lightly beaten
- 1 teaspoon soy
- 1 tablespoon sesame oil
for the stir-fry
- 1 x 200g can Safcol Salmon in Springwater, drained
- 2 tablespoons rice bran oil
- 2 medium garlic cloves, peeled and chopped
- 1 tablespoon ginger, peeled and grated
- 2 medium carrots, cut in strips
- ½ red capsicum, deseeded, cut in strips
- 1 cup of finely shredded red or white cabbage.
- 1 cup bean sprouts
- 1 cup snow or sugar snap peas
- 4 spring onions, cut into 4 cm lengths
- ¼ cup gluten free soy sauce
- 1½ tablespoons runny honey
- 1 tablespoon of sriracha chilli sauce (optional)
Instructions
- Cook the sweet potato vermicelli following the manufacturer’s instructions (until slightly underdone) and rinse under cold water, set aside.
- In a medium bowl add the eggs and 1 teaspoon of soy. In a small frying pan on a medium hot heat, Add 1 tablespoon of sesame oil and the egg. Swirl the egg around the hot pan and cook until set. Turn out onto a plate and cut into thin strips.
- In a large wok on high heat, add the rice bran oil, ginger and garlic, cook for 30 seconds until fragrant. Add the carrot, red capsicum and cabbage, cook stirring constantly for 1 minute. Add the soy, honey and liquid from the can of salmon, plus the sriracha sauce (if using it), then the cooked vermicelli and cook for 30 seconds.
- Stir in the sugar snap peas, spring onions, salmon and chilli sauce (if using it). Cook until the salmon is hot and the peas turn bright green. Just before serving add the bean sprouts and strips of omelette. Serve hot with extra sriracha chilli sauce.
| Servings: | 2 |
| Ready in: | 35 Minutes |
| Course: | Lunch, Dinner |
| Recipe Type: | Stir-Fry |
| Ingredient: | Salmon |
Salmon veggie sweet potato vermicelli stir-fry
Time spent chopping fresh veggies is well worth the effort for this super quick 5-minute stir-fry, that tastes amazing. This salmon veggie sweet potato vermicelli stir-fry is also low carb, gluten-free and very cost-effective and very easy to prepare.
Keeping your body in tip-top condition has never been so tasty!
Ashleigh Feltham (MNutrDiet)
This is no ordinary stir fry, starting with the star ingredient Safcol Salmon in Springwater. A great source of anti-inflammatory omega 3 fat. Salmon also contains iron, which is needed for optimal immune system function and is needed to transport oxygen around your body. Salmon has antioxidants too! These help to fight off free radicals which can cause damage and disease to the cells of your body. Salmon is a good source of iodine which helps keep your thyroid healthy as well as B12 and choline needed for normal central nervous system function.
Eggs add to the protein that the salmon provides as well as more B12, choline, iodine, and selenium. The yolk contains vitamin A which helps your immune system function at its best as well as keeps your eyesight working well. Sesame oil adds more antioxidants to the meal as well as another unsaturated fat which helps your cholesterol levels remain optimal.
Garlic and onions are key vegetables to support your immune system. Ginger adds antioxidants as well as anti-inflammatory properties which can help soothe your gut. Carrots add fibre, as well as vitamin A, and capsicum adds vitamin C to further increase the support your immune system will receive from this meal.
Cabbage is a great source of vitamin K. This fat-soluble vitamin is needed for your blood to clot normally and plays an important role in keeping your bones strong. Cabbage is also a great source of potassium, needed for healthy blood pressure and folate which is vital for DNA synthesis and repair. Bean sprouts are a good source of fibre and vitamins A and C. Sugar snap peas are especially high in soluble fibre, and this type of fibre is needed to help keep your cholesterol levels healthy by drawing the cholesterol out of your body rather than letting it be reabsorbed. This is the gold medallist of all stir-fries.
