Sweet Chili Glazed Salmon on Stir-Fried Noodles

Yield: 10 individual portions

 

10 (5 oz) Salmon Fillet Portions

2 oz. Vegetable Oil

2 cups Sliced Red Onions, ½ inch

3 cups Broccoli Florets

1 ½ lb. * Wing Hing Medium Noodles, cooked

3 cups Choy Sum or other Asian Green Leaves

1 cup Sesame-soy Noodle Sauce

1 cup Thai Sweet Chili Sauce

30 Cilantro Sprigs

 

*Alternative: Wing Hing Small, Egg, or Large Noodles

 

1. Grill salmon until 90% cooked, transfer to heat-proof pan and reserve.

2. Heat oil in wok or sauté pan over high heat. Stir-fry the onions and broccoli, add noodles, choy sum and sauce and cook mixing well until noodles are reheated and choy sum is wilted. Divide Wing Hing Noodles onto individual serving plates or one large platter.

3. Brush salmon liberally with Thai sweet chili sauce, broil for about a minute to glaze the salmon. Place salmon on top of the noodles, drizzle plate/platter with remaining glaze and garnish with cilantro sprigs.

 

Serving Suggestions:

Chicken can be substituted for the salmon.