500g skinless salmon fillet
300g dried egg noodles, cooked and drained
6 tbsp sweet sherry
3 tbsp olive oil
3 tbsp soy sauce
11/2 teaspoons soft brown sugar
75g alfalfa sprouts
50g sesame seeds
3 teaspoons grated fresh root ginger
2 cloves garlic, crushed
Slice the salmon thinly and soak for 40 minutes in the marinade of soy sauce, sherry, sugar, ginger and crushed garlic.
Drain the salmon and retain the marinade.
Heat the oil in a wok. Cook the salmon in the wok for 2 to 3 minutes and remove from the wok and keep warm. Add the marinade and noodles to the wok and stir fry for 4 minutes. Stir in the alfalfa sprouts. Transfer to serving plate and place the salmon on top. Sprinkle over the sesame seeds. Serve immediately.