Try this tender Salmon stir-fry with buttery egg noodles, which packs 55g of protein! Get the step-by-step recipe and full macros below. Plus, download my daily meal planner and check out my book, Ultra Lean: A 12-Week Approach to Getting Lean! See below for FREE Nutrition Guidebook Download.
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Need help mastering your nutritional goals? Check out my book and programs below! Designed during my competition career, they’ve helped me achieve low body fat, maintain lean muscle, and stay fit and healthy.
1️⃣ Ultra Lean Nutrition Manual: A 12 Week Approach To Getting Ripped, with weekly shopping list: https://stan.store/robriches/p/master-your-metabolism-for-fat-loss–grow-muscle
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3️⃣ Download my FREE Nutrition Guidebook: My Nutrition Philosophy, including Recipe Ideas and Shopping Lists: https://stan.store/robriches
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Nutritional Overview:
Servings: 2
Calories Per serving: 566
Protein: 55g
Carbohydrates: 46g
Fat: 18g
All Trifecta Foods and Meals can be found here: https://trifectanutrition.llbyf9.net/c/2517660/293336/4609
DESCRIPTION
This hearty and colorful dish is packed with protein and fiber to keep you feeling satisfied. Plus it’s so simple to make, you’ll have breakfast for the week in less than 30 minutes.
INGREDIENTS
8 ounces Trifecta Salmon
5.2 ounces egg noodles (150g)
2 baby bok choy
3 long-stemmed broccoli
1 medium carrot
2 cloves of garlic
2/3 cup water
1 tablespoon low sodium soy sauce
1 tablespoon hot sauce
1 tablespoon corn starch
INSTRUCTIONS
Place egg noodles (dry/dehydrated) into a pan of boiling water along with a pinch of salt, and cover for 3-4 minutes.
Remove the noodles from the heat and drain. Keep the noodles in the sieve on top of the pan, and place the lid back over so that the steam keeps the noodles from drying out.
Quarter bok choy lengthwise (cutting it in half, and then repeating the process with each half).
Slice carrot into long, thin strips, about a quarter-inch thick. And chop broccoli into 1-inch long pieces.
Warm pan over medium heat. Coat with spray oil and add vegetables. Cook for 5-7 minutes, stirring occasionally.
For the sauce, add low sodium soy sauce, hot sauce, and corn starch to 2/3 cups of water and mix well.
Using a garlic press, crush the garlic cloves into the mixture and stir.
Add sauce to the stir-fry vegetables in the pan and reduce heat to a simmer for several minutes, stirring and letting the sauce reduce a bit.
Turn off the heat and mix in the noodles, coated everything evenly with the sauce.
Transfer all contents of the pan to a plate and then break apart chunks of the Trifecta Salmon and arrange on top. Then Enjoy!
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Rob Riches is a UK-born fitness cover model, athlete and competitor, making videos to help inspire, motivate and educate those looking to build a fitter, stronger & healthier body. He is a published author with a book about macro-nutrition (called Ultra Lean), and regularly writes columns for Muscle & Fitness.