Salmon udon noodle stir fry
Salmon udon noodle stir fry

Dinner

Salmon udon noodle stir fry

Under 30 mins

Cooking

2

Portions

Natural Salmon Fillets

Ingredients

  • 1 pack Raw salmon portions
  • 1 pack 330g Straight to Wok noodles (I used udon)
  • 100g Pak choi (stem removed and cut into strips)
  • 100g Tender stem broccoli (cut into halves)
  • ½ (60g) Red onion – peeled and sliced
  • 2cm piece (10g) Ginger – peeled and cut into fine strips or grated
  • 1 small bunch Coriander sprigs
  • 1-2tbsp Sunflower oil
  • Half a Red chilli – sliced (optional)
Dressing
  • 3tbsp (25g) Soy sauce
  • 1tbsp (15g) Honey
  • 1 (30g) Lime (juice of 1 lime)
  • 1tsp Gochujang / chilli paste (or 1 tsp diced red chillies)
  • 2tbsp Sesame oil
Pickled cabbage (Optional)
  • 1 tsp Honey
  • Pinch of Salt
  • 1tbsp Vinegar (rice wine vinegar or cider vinegar)
  • 100g Red cabbage – core removed and thinly sliced
Salmon udon noodle stir fry

Method

  1. Pre-heat oven (180°c fan / 200°c / gas 6)
  2. To make the dressing mix all the ingredients together and sit to one side
  3. Remover the salmon portions from the pack and mix a tablespoon of dressing around the salmon. If possible marinade the salmon in the fridge for ½ hour before placing the salmon onto a non stick baking tray.
  4. Cook the salmon for 22 minutes or until cooked
  5. While the salmon is cooking heat a wok or frying pan and add the sunflower oil. Add the broccoli, red onions, pak choi, ginger and chilli (if using) and cook on a medium heat for 3-4 minutes.
  6. Add the noodles and cook for a further 3-4 minutes.
  7. Add the remaining dressing to the pan and cook for 1 minute.
  8. Divide the noodle onto 2 plates. Serve with the salmon and garnish with coriander.
Chef’s tip:

For a little extra flavour and texture boost, add some pickled cabbage when stir frying the vegetables.

Method for Optional Pickled Cabbage:
  1. Mix all ingredients together and leave for 1 hour or overnight in the fridge
  2. Drain the cabbage well (discard the liquid) before adding to the stir fry
Natural Salmon Fillets

Ingredients

  • 1 pack Raw salmon portions
  • 1 pack 330g Straight to Wok noodles (I used udon)
  • 100g Pak choi (stem removed and cut into strips)
  • 100g Tender stem broccoli (cut into halves)
  • ½ (60g) Red onion – peeled and sliced
  • 2cm piece (10g) Ginger – peeled and cut into fine strips or grated
  • 1 small bunch Coriander sprigs
  • 1-2tbsp Sunflower oil
  • Half a Red chilli – sliced (optional)
Dressing
  • 3tbsp (25g) Soy sauce
  • 1tbsp (15g) Honey
  • 1 (30g) Lime (juice of 1 lime)
  • 1tsp Gochujang / chilli paste (or 1 tsp diced red chillies)
  • 2tbsp Sesame oil
Pickled cabbage (Optional)
  • 1 tsp Honey
  • Pinch of Salt
  • 1tbsp Vinegar (rice wine vinegar or cider vinegar)
  • 100g Red cabbage – core removed and thinly sliced

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