Fish & Sauce Mix

  • 163g Young’s Pink Salmon & Alaska Pollock Pieces
  • 8.3g rapeseed oil
  • 4g ginger puree
  • 4g garlic puree
  • 29g reduced salt soy sauce
  • 3.2g chilli puree
  • 29g diced onions
  • 14.7g honey
  • 16.6g oyster sauce
  • 45g water
  • 3.2g corn flour

Vegetable & Noodle Mix

  • 22g rapeseed oil
  • 94g sliced red & yellow peppers
  • 55g sliced pak choi
  • 39g drained bamboo shoots
  • 44g bean sprouts
  • 296g ready to wok noodles
  • Cooking time

    40 mins
  • Serves



  1. Make a base with the corn flour & the water. Heat the oil & fry the onions until soft, add the garlic, & ginger & cook for a further minute.
  2. Add the fish mix & fry for 2 minutes, add the soy sauce, oyster sauce, remaining water, honey & chilli & simmer over a low heat for 15-20 minutes.
  3. Add the corn flour & water mixture & continue to cook until the sauce has thickened stirring all the time.
  4. To make the vegetable & noodle mix, heat the oil & stir fry the vegetables & noodles.
  5. Serve the fish & sauce over the vegetables & noodles.

Nutritional information

Values per 100g

Energy (kcal)109

Energy (kJ)461

Protein (g)7.8

Carbohydrates (g)4.8

of which sugars (g)3.8

Fat (g)3.9

of which saturates (g)0.3

Fibre (g)0.9

Sodium (g)0.8

equivalent as salt (g)0.8

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