Ingredients

Method

• 1 T sesame oil
• 100 g spring onions, roughly chopped
• 200 g baby pak choi, roughly chopped
• 3 T Woolworths Chinese BBQ glaze
• ½ cups fish stock cup
• 2 x 170 g Woolworths skinless, boneless pink salmon cans
• 3 x 75 g Woolworths instant noodles packets, cooked without the flavouring

Method

Ingredients

1. Heat the sesame oil in a large pan over a high heat, add the spring onions and sauté until soft, then add the pak choi and cook until wilted. Add the BBQ glaze and the  sh stock, then cook for 5 minutes.

2. Add the salmon to the greens and toss slightly. Serve on the hot noodles.

Cook's note: Use rice instead of noodles and tuna instead of salmon if you prefer. Or try canned sardines served on shaved fennel dressed with white wine vinegar.

Find more seafood recipes here.

Photograph: Andrea van der Spuy
Food assistant: Bianca Strydom