Salmon udon noodle stir fry
Salmon udon noodle stir fry

Dinner

Salmon udon noodle stir fry

Under 30 mins

Cooking

2

Portions

Mowi Scottish Salmon Fillets
Buy at

Subject to store availability

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
Mowi Scottish Salmon Fillets
Buy at

Subject to store availability

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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