On its own, a stir fry is basic student cuisine at its finest. Pick up a pack of stir fry veg in Aldi, toss in some soy sauce and maybe some chilli flakes if you’re feeling a bit fancy, and add some egg noodles – voila! Dinner is served in 15mins. This is a slightly meatier version of that – including some fresh veg, and salmon.
To have fish is a big treat, as it works out a little more expensive per portion. However, I tend to split each piece of salmon in half – having one part for dinner and then cold for lunch the next day.

Ingredients:
- salmon
- butter
- soy sauce
- olive oil
- chilli flakes
- honey
- salt and pepper
- 3 cloves garlic, diced
- 1 onion, chopped
- packet stir fry veg
- fresh veg (courgette, mangetout, baby sweetcorn etc)
- prawns (optional)
- egg noodles
Method:
- In a frying pan, pour a bit of olive oil, then fry the onions until softened. Then add the garlic, stir fry veg, and fresh veg.
- Whilst stirring the veg frequently, put the egg noodles into a saucepan of boiling water. Leave to cook for 4mins. When done, turn off the heat and drain.
- Add the noodles into the stir fry mix. Sprinkle in your seasoning and chilli flakes, and a generous glug of soy sauce. Mix around well.
- At this point, you can add prawns if using.
- After 10mins or so, the veg should be fully cooked. Tip into a bowl.
- Using the same frying pan (to make full use of the juices), place a salmon fillet into the pan. Place a pat of butter on top, and drizzle with honey, garlic, salt and pepper, and additional chilli flakes if desired. Cook on each of its sides until they the salmon becomes flaky (use a spatula to cut a little from the end to check). Don’t worry if it blackens a little.
- Serve the stir fry with the salmon on top, or break into smaller chunks and mix in.
This is a really nice meal to have cold the next day, and each noodle nest often serves me for two meals.
Costs: from Tesco, ingredients cost around £9.96. Without the salmon, it is £6.11. This makes around 4 portions, so is great value.