Alaska Salmon StirFry
1 package (3-oz.) Oriental flavor ramen noodle soup
1 can (14.75-oz.) Alaska salmon, chunked and reserving liquid
2 tablespoons cornstarch
1 1/2 cups cold water
2 tablespoons to 3 soy sauce
1 teaspoon sesame oil
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
1 package (1-lb.) frozen mixed stir-fry vegetables
1 can (8-oz.) sliced water chestnuts or 1 can (15-oz.) baby corn, drained
Break up ramen noodles and cook according to package directions, omitting but
reserving seasoning packet. Drain and keep warm. In small saucepan, blend cornstarch,
seasoning packet from noodles, water, reserved salmon liquid, soy sauce, sesame
oil, garlic powder, and ginger. Cook over high heat, stirring frequently, until
mixture boils; continue cooking for 1 minute. Remove from heat; reserve and
keep warm. In large saucepan, heat oil over medium-high heat. Add frozen stir-fry
vegetables and water chestnuts or corn. Stir-fry 3 minutes. Add salmon; cover
and cook 1 minute. Add noodles and sauce; stir gently and heat through. Serving
Size: 4.