Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Asian salmon with stir-fried noodles recipe

Asian salmon with stir-fried noodles recipe

312 ratings

See method

  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 565 calories / serving
  • Dairy-free

Ingredients

For the salmon fillets

  • 4 salmon fillets

For the sauce

  • 3tbsp dark soy sauce
  • 2 tbsp honey
  • 1tbsp dry sherry or rice wine
  • 1tbsp sweet chilli sauce
  • 1tbsp sesame seeds

For the noodles

  • 150g (5oz) dried egg noodles
  • 1tbsp sunflower oil
  • 1 yellow pepper, sliced
  • ½ red chilli, deseeded and finely diced
  • 2 carrots, cut into ribbons with a potato peeler
  • 1 bunch spring onions, finely sliced
  • 2tbsp chopped fresh coriander
If you haven't got any egg noodles, try using pasta like spaghetti instead

Each serving contains

  • Energy

    2365kj
    565kcal     28%

  • Fat

    25g 35%

  • Saturates

    5g 22%

  • Sugars

    18g 20%

  • Salt

    2.6g 43%

of the reference intake
Carbohydrate 44.2g Protein 37.1g Fibre 4.9g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Place the salmon fillets in a shallow dish. Mix the soy sauce, honey, sherry (or rice wine) and sweet chilli sauce, brush over the salmon and leave to marinate for 15 minutes, if possible.
  2. Place the salmon on a greased baking tray, reserving the marinade. Sprinkle the fish with the sesame seeds. Bake for 12-15 minutes until tender and the fish flakes easily.
  3. Meanwhile, cook the noodles as directed on the packet. Drain well.
  4. Heat the oil in a frying pan and fry the yellow pepper for 2-3 minutes until slightly softened. Add the chilli and cook for a few seconds. Add the drained noodles, reserved marinade, carrots and spring onions. Heat through, then stir in the coriander. Serve with the salmon on top.

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus