Salmon with sesame, soy & ginger noodles

Salmon with sesame, soy & ginger noodles

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(25 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 fillets
  • 140g any noodle
  • 2 tbsp sesame seed
  • 2 spring onions, 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, questions and tips

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14th Apr, 2020
I’ve just made this, but with fresh asparagus from the garden instead of spring onions. (I forgot the spring onions)! It was delicious.
11th Feb, 2020
I made this with salmon first which was delicious. Now making it with sea bass and extra ginger with some fresh runner beans.
Frantic Flapjack
19th Jan, 2020
This was a good recipe with a rounded flavour and was very quick to make. I used two nests of noodles which didn't give a huge serving so if you have a large appetite, I would recommend using extra noodles.
dave6376's picture
10th Aug, 2017
Delicious and couldn't be easier. As somebody else has mentioned, dry sherry can be used instead of rice wine.
11th Apr, 2017
Delicious. I used stem ginger and sherry to replace the rice wine.
16th Feb, 2017
Delicious! I used fresh rather than stem ginger and a tablespoon of honey instead of the syrup. I didn't have any spring onions but stir fried some broccoli, mushrooms and baby corn with some add straight to wok noodles. Will definitely become a regular from now on!
5th Oct, 2016
Surprisingly good - so easy, so tasty. I really didn't expect the stem ginger to work so well. My husband didn't even want me to make it but declared it delicious.
27th Mar, 2015
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.
4th Sep, 2014
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.
19th May, 2014
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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