Sesame-Crusted Salmon & Noodle Stir-Fry

• Meanwhile, thinly slice zucchini into half-moons. Finely chop garlic. Cut brown 
onion (see ingredients) into thin wedges. Roughly chop Asian greens.
• In a small bowl, combine oyster sauce, sweet chilli sauce, the water, soy sauce 
and vinegar.
• Spread mixed sesame seeds over a board or plate.
• Pat salmon dry with a paper towel, then drizzle with olive oil and season on both 
sides with salt and pepper. Press salmon into sesame seeds, turning to coat. 
TIP: Patting the skin dry helps it crisp up in the pan! 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook salmon, skin-side down first, until just cooked through,  
2-4 minutes each side. Transfer to a plate.
• Wipe out frying pan, then return to high heat with a drizzle of olive oil. Cook 
onion and zucchini, tossing, until tender, 4-5 minutes. Add garlic and Asian 
greens and cook until fragrant and just wilted, 1-2 minutes.
• Add cooked egg noodles and sauce mixture, tossing until well combined,  
1-2 minutes. Season with pepper.