[High PTN // Quick] Honey-Soy Salmon & Konjac Noodle Stir-Fry

• Thinly slice capsicum and brown onion. • Thinly slice carrot and zucchini into rounds. • In a small bowl, combine the honey, the soy sauce and the vinegar. Set aside. • Pat salmon dry with paper towel and season both sides.

• If you added mushrooms to your meal, return to high heat with a drizzle of olive oil. • Cook mushrooms, until browned and softened, 6-8 minutes. Transfer to a bowl. • Wipe out frying pan then return to high heat with a drizzle of olive oil. • Cook capsicum, zucchini and onion until tender, 4-5 minutes. • Reduce heat to medium, then add Asian bbq seasoning, oyster sauce, the water and a pinch of brown sugar. Cook until slightly thickened, 1-2 minutes. • Remove from heat then stir through konjac noodles and cooked mushroom. Season to taste.

• Wipe out frying pan then return to high heat with a drizzle of olive oil. • Cook capsicum, carrot, zucchini and onion until tender, 4-5 minutes.

TIP: If your pan is getting crowded, cook in batches for the best results!

• Reduce heat to medium, then add Asian BBQ seasoning, oyster sauce, the water and a pinch of the brown sugar. Cook until slightly thickened, 1-2 minutes. • Remove from heat then stir through udon noodles. Season to taste.