Soy & ginger salmon with soba noodles

Soy & ginger salmon with soba noodles

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(9 ratings)

Prep: 10 mins Cook: 15 mins Plus marinating


Serves 4
A light and healthy stir-fried noodle dish with fish glazed in Asian flavours - a nutritious midweek supper

Nutrition and extra info

Nutrition: per serving

  • kcal531
  • fat22g
  • saturates4g
  • carbs32g
  • sugars9g
  • fibre7g
  • protein48g
  • salt2.2g
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  • thumb-sized piece ginger, peeled and finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 garlic clove, finely chopped
  • 6 tbsp light soy sauce
  • 4 tbsp rice wine vinegar
  • 4 salmon fillet, about 140g/5oz each
  • 200g soba noodle
  • 350g frozen soya bean, defrosted
    Soya beans

    Soya beans

    soi-yah beenz

    Soya beans and soy beans are exactly the same and the names are used interchangeably according…

  • 2 x 175g packs baby corn and mange tout mix, chopped


  1. In a small bowl, mix the ginger, garlic, soy and vinegar. Add the salmon and leave to marinate for 10 mins. Heat a large non-stick frying pan. Lift the fish from the marinade with a slotted spoon and fry for 2-3 mins on each side, then tip in the marinade and a splash of water, and bubble for 1 min.

  2. Cook the noodles following pack instructions. Tip in the soya beans 3 mins before the end, then add the veg mix for the final min. Drain everything really well. Serve the noodles and veg with the salmon and sauce spooned over.

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Comments (9)

reevey's picture

Disappointed by the outcome. The salmon was very tasty but the leftover marinade didn't transfer and flavour the noodles, corn, edamame or sugar snap peas at all. I'm not a huge salt lover, but the noodle mixture needed seasoning, it was bland which spoilt the salmon and dish . I will give it another chance and see if seasoning improves it. It has potential, it just needs a nudge.

Maxbattersby's picture

This is simple yet tasty recipe which is easy to rustle up in just a few minutes. I didn't have any soya beans so I just used more miniature corn and mange tout which did the trick ( I think any stir fry veg would work equally well). Soba noodles are a great alternative to udon or egg as they are much lighter and healthier. I'm not a big meat eater so it's great to stumble across easy and affordable fish recipes.

sandypandy77's picture

Everyone enjoyed this, even my two children, 10 & 6 years old.

Made a few amendments:
Ground ginger as we're not very keen on ginger.
Udon noodles as no soba in supermarket
Used a mixture of baby corn, asparagus, broccoli & peppers as that's what we had in.
Used cod loin instead of salmon as it was half price.

Anyway, even with all those substitutions it was still yummy and we'll make it again!

davidlk's picture

Excellent, good flavour savoury and sour tastes with the mild popping
Edame beans and noodle. Very quick to cook. I made this for one and didn't reduce the amount if ginger or garlic but halved the vinegar and soy sauce, but added a bit if dark soy by accident. I'll do this one again.

janbomyers's picture

Really enjoyed this. Baked a side of salmon in the marinade for 25 mins.

jen143kids's picture

All the family enjoyed this recipe, however there were some draw backs on the way it is cooked, if I do this recipe again I would bake the fish with a little of the marinade in foil in the oven, to make it easier when dishing the meal out.

colettep's picture

This is a great, easy and healthy dish. My husband is convinced its from the wagamama cookbook because it's so similar to recipes I've done from there before. I have had no trouble sourcing soya beans, you don't even need to find a Chinese supermarket and shell edamame, Birdseye do frozen ones that I found in Sainsburys.

zendeling's picture

Very nice!
Soy beans, get them unskinned and frozen at your asian supermarket.
Doubled the soba..

babsfazekas's picture

This was a nice and healthy-feeling weeknight dinner. The salmon came out wonderful, and the soba noodles are a great change from the usual carbs. I think 50 grams per person is a little meagre though, and I did end up doubling the amount of garlic and ginger too. My main problem came with using broad beans instead of soy beans as I couldn't locate them at the supermarket. I ended up spending ages popping them from their skin and burning my fingers in the process... don't go down that route. I'd love to find some soy beans to make this again, I do love edamame and I think it would make this dish a complete knockout.

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