Salmon Stir Fry
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Asian Salmon Soup Bowl
Serves3
Prep Time15 min
cook Time
10 min
Time to Table25 min
This Japanese style noodle soup is a satisfying meal any time and it is so easy to make. Enjoy the unique flavour with a fork (but use a spoon also to get it all) . If you prefer less heat, omit the crushed red pepper; kids would like it, too.
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USED IN THIS RECIPE
Ingredients
2 1/2 cups (625 mL) chicken broth
1 tbsp (15 mL) lime or lemon juice
2 tsp (10 mL) grated fresh ginger root
1/4 tsp (1 mL) crushed red pepper (optional)
2 oz (60 g) vermicelli pasta, broken in half
1 medium carrot, thinly sliced
1 can (142 g) Clover Leaf Flaked Sockeye Salmon, Skin and Bones Removed
1 cup (250 mL) snow peas, halved diagonally
2 green onions, sliced
- cilantro (optional)
USED IN THIS RECIPE
PREP INSTRUCTIONS
- In saucepan, bring to boil broth, lime juice, ginger root and crushed red pepper. Stir in pasta and carrot; simmer 4 minutes.
- Add salmon, snow peas and green onions; continue simmering for 2 minutes or until heated through.
- Serve in bowls. Garnish with chopped cilantro, if desired.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 200 | |
| Fat | 7 g | 11% |
| Saturated Fat | 1.5 g | |
| Trans | 0 g | |
| Saturated + Trans | 8% | |
| Omega-3 Polyunsaturates | 1.7 g | |
| Cholesterol | 30 mg | |
| Sodium | 800 mg | 33% |
| Carbohydrate | 23 g | 8% |
| Fibre | 3 g | 12% |
| Sugar | 5 g | |
| Protein | 16 g | |
| Vitamin A | 10% | |
| Vitamin C | 50% | |
| Calcium | 6% | |
| Iron | 15% |
Claims per serving
| Low in Saturated Fat | Trans Fat Free |
| Source of Fibre | Source of Protein |
| Source of Vitamin A | Excellent Source of Vitamin C |
| Source of Calcium | Good Source of Iron |
| Source of omega-3 |
