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Soy Ginger Salmon Noodles on a blue plate with onions and chillies.
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5 from 24 votes

Soy Ginger Salmon Noodles

Just a few ingredients, and you have yourself an incredible salmon dish that is protein packed and a great source of omega-3.
Prep Time5 minutes
Cook Time15 minutes
Marinating time30 minutes
Total Time50 minutes
Diet: Low Fat
Allergen: Fish, Gluten, Sesame, Soya
Servings: 2 servings
Calories: 517kcal
Author: Dannii Martin

Ingredients

  • 240 g of Salmon fillet

Marinade:

  • 2 tablespoons of Soy sauce
  • 2 Garlic clove crushed
  • 30 g of Fresh ginger grated
  • 1 tablespoon of Honey
  • 0.5 tablespoons of Chilli sauce
  • 1 teaspoon of Sesame oil

Sauce:

  • 1 tablespoon of Rice vinegar

Noodles:

  • 300 g of Noodles
  • 2 leaves of Chinese cabbage sliced
  • 70 g of Baby corn halved length-ways

To serve:

  • Sesame seeds
  • Spring onion (Scallion)
  • Red chilli
UK Metric Measures - US Customary Measures

Instructions

  • Preheat your oven to 220°C/200°C(fan)/450°F/Gas 7.
  • Mix together 2 tablespoons of Soy sauce, 2 Garlic clove, 30 g of Fresh ginger, 1 tbsp of Honey, 0.5 tablespoons of Chilli sauce and 1 tsp of Sesame oil.
  • Pour two thirds of the sauce over 240 g of Salmon fillet. Marinade in the fridge for 30 minutes.
  • Put in the oven and bake for 15 minutes.
  • Stir fry 2 leaves of Chinese cabbage, 70 g of Baby corn and Spring onion (Scallion) along with 300 g of Noodles (boil first if using dried noodles).
  • Add 1 tbsp of Rice vinegar to the remaining sauce and heat gently.
  • Serve the salmon on top of the noodles with the remaining sauce. Top with Sesame seeds, sliced Red chilli and more chopped Spring onion (Scallion).

Notes

  • You can leave out the chilli sauce if you don't want a spicy marinade. You can use your favourite chilli sauce.
  • If you are making this for kids, then use reduced salt soy sauce.
  • You can use smaller fillets of salmon, however be aware that they will cook much quicker.
  • You can easily scale up this recipe by doubling the amounts.
  • Try to use "straight to wok" noodles. If your noodles are dried, you will need to boil them before adding to the stir-fried veg.

Nutrition

Serving: 1portion | Calories: 517kcal | Carbohydrates: 58g | Protein: 37g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 66mg | Sodium: 1123mg | Potassium: 1170mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1391IU | Vitamin C: 16mg | Calcium: 81mg | Iron: 4mg

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