4 Captain’s Classics™ Salmon Teriyaki Fillets
12 oz. medium rice-stick noodles
3 Tbsp. soy sauce
2 Tbsp. chicken stock or water
2 Tbsp. sugar
1 Tbsp. lime juice
1 tsp. Asian chili sauce (or to taste)
1/2 red pepper, cut in thin strips
2 cloves garlic, minced
2 Tbsp. vegetable oil
2 green onions, chopped
1 cup bean sprouts
1/4 cup chopped peanuts
Chopped fresh coriander (optional)
Prepare fish according to package directions.
Soak rice noodles in hot water for about 15 minutes or until softened (or follow package directions); drain, rinse in cold running water and drain well. Set aside.
Combine soy sauce, stock, sugar, lime juice and chili sauce; set aside.
In wok or large skillet, stir–fry red pepper and garlic in oil over high heat for about 1 minute.
Stir in sauce mixture and noodles and stir–fry about 3 minutes or until noodles are heated through; stir in green onions.
Arrange noodle mixture on platter; top with fish fillets, bean sprouts, nuts, and coriander, if desired. Serve immediately.
