Salmon with sesame, soy & ginger noodles

Salmon with sesame, soy & ginger noodles

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(5 ratings)

Prep: 10 mins Cook: 20 mins


Serves 2
This simple, Asian-inspired fish and fried noodle dish makes a perfect casual, mid-week supper

Nutrition and extra info

Nutrition: per serving

  • kcal749
  • fat27g
  • saturates5g
  • carbs78g
  • sugars27g
  • fibre4g
  • protein42g
  • salt4g
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  • 4 tbsp dark, light, low-salt (or a mixture) soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 4 tbsp rice wine or mirin
  • 1 stem ginger, finely chopped, plus 2 tbsp syrup from the jar
  • 1 garlic clove, crushed
  • 2 salmon fillet
  • 140g any noodle
  • 2 tbsp sesame seed
  • 2 spring onion, chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


  1. Heat oven to 180C/160C fan/gas 4. In a small jug, whisk together the soy, rice wine or mirin, stem ginger and syrup, and garlic. Line a roasting tin with baking parchment and put the salmon in it. Pour over half the sauce, then bake for 15 mins until the salmon is cooked through.

  2. Meanwhile, bring a large pan of water to the boil. Add the noodles and cook following pack instructions, then drain well.

  3. In a small frying pan, lightly toast the sesame seeds for 1 min, then add to the cooked noodles (reserving a sprinkle for the top). Pour the remaining sauce over the noodles, plus any from the roasting tin, and toss together. Serve with the salmon, scattered with the chopped spring onions and remaining sesame seeds.

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Comments (3)

cshobbs's picture

Loved this - and so simple too. I'm sure I'll make this many times.
I added mangetout, but might try susarsnap peas or broccoli next time.
I'm a coeliac so I used rice (rather than wheat) noodles.

Bungly's picture

My husband and I love this dish - I make it frequently. We both like the balance of flavours but you could always tweak it a bit, add more or less ginger syrup or soy sauce.

BeverleyBeavers's picture

This is a very quick and easy recipe to make. The sauce is very sweet due to the stem ginger, my husband enjoyed it very much but I found it too sweet for my taste. However, it does deserve 4 stars if you like the sweetness.

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