Busy day and little time to cook? Try this quick, easy and wholesome stir-fry using canned salmon, frozen mixed vegetables, canned sliced water chestnuts and ramen noodles.
1 (3-ounce) package Oriental flavor ramen noodle soup
1 (14.75-ounce) can Alaska salmon, chunked and reserving liquid
2 tablespoons cornstarch
1 1/2 cups cold water
2 to 3 tablespoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
1 (16-ounce) package frozen mixed stir-fry vegetables
1 (8-ounce) can sliced water chestnuts and/or 1 (15-ounce) can baby corn, drained
- Break up ramen noodles and cook according to package directions, omitting but reserving seasoning packet. Drain and keep warm.
- In small saucepan, blend cornstarch, seasoning packet from noodles, water, reserved salmon liquid, soy sauce, sesame oil, garlic powder, and ginger. Cook over high heat, stirring frequently, until mixture boils; continue cooking for 1 minute. Remove from heat; reserve and keep warm.
- In large saucepan, heat oil over medium-high heat. Add frozen stir-fry vegetables and water chestnuts or corn. Stir-fry 3 minutes. Add salmon; cover and cook 1 minute. Add noodles and sauce; stir gently and heat through.
Makes 4 servings.
Recipe and photograph provided courtesy of Alaska Seafood Marketing Institute.