SPICE up spring vegetables with the delicious taste of tinned fish and soaked egg noodles.

Alaska salmon is a natural and environmentally sustainable fish, growing to adulthood in the cold, clean waters of the North Pacific Ocean. Processed immediately after harvest to preserve their delicious flavour, wild Alaska canned salmon is low in cholesterol and high in protein, calcium, vitamins and Omega-3 oils.

This recipe is a healthy and tasty choice, especially delicious eaten alfresco on a sunny evening.

Wild Alaska Salmon Noodles With Ginger, Chilli and Coriander

Ingredients:

One 418g or two 213g cans of wild red or pink Alaska salmon

180g (60z) thread egg noodles

2tbsp crunchy peanut butter

2tbsp soy sauce

1-2 tsp chilli sauce, according to taste

2 tsp cornflour

1 tbsp stir-fry oil or vegetable oil

1 bunch spring onions, trimmed and finely sliced 1 red pepper, deseeded and cut into fine strips

180g (6oz) broccoli, broken into small florets

1 garlic clove, crushed

1 tsp grated fresh root ginger

2 tbsp chopped fresh coriander

Salt and freshly ground black pepper

Method:

Put the noodles into a bowl and cover with boiling water. Allow to soak for about six minutes or according to pack instructions.

Drain the liquid from the salmon into a bowl and mix in the peanut butter, soy sauce, chilli sauce and cornflour. Remove the skin and any bones from the salmon, if wished, and flake into large chunks. Set aside.

Heat the oil in a wok or large frying pan and add the spring onions, pepper, broccoli, garlic and ginger. Stir-fry for 3-4 minutes.

Stir the soy sauce mixture and add to the wok with the drained noodles. Heat, stirring, for 2-3 minutes and add the salmon chunks and cook for one more minute. Season with salt and pepper then serve, sprinkled with chopped coriander.

More information and further recipes are available from the Alaska Seafood Marketing Institute at alaskaseafood@dialogueagency.com or by telephoning 020 8607 0349.