• Lucy Tomlinson

Soy Ginger Salmon Noodles

This Asian inspired dish is full of flavour and only requires a couple of ingredients. It's also interchangeable, I used salmon but you can swap out and add in prawns or chicken (I would add the prawns into the noodles 4 mins before serving and if you're using chicken I would dice into chunks and fry in a little oil browning the edges before moving onto step 2. )

Recipe (Serves 2)

What you will need...

2 nests of egg noodles

2 skinless raw salmon fillets or 200g raw prawns or 2 skinless chicken breasts

100g tenderstem broccoli

1 small red onion

1 large garlic clove

2cm piece ginger

2 tbsp sesame oil

5 tbsp soy sauce

3tbsp sesame seeds

1 tsp chili flakes

Large handful coriander


  1. Peel and finely chop the ginger. Place your salmon fillets in tinfoil, drizzle over 1 tbsp soy sauce and a little of the ginger, cover with the foil and bake at 180.c for 12 mins.

  2. Finely chop the red onion, add to a large frying pan with 1 tbsp sesame oil on a medium heat with a sprinkle of salt for 5 mins until translucent.

  3. Trim the stems and leaves off the broccoli, add to the pan with crushed garlic and the remaining ginger, turn up the heat slightly

  4. Fill a saucepan with water and bring to the boil, add your 2 nests of egg noodles and simmer for 4 mins, drain and set aside.

  5. Add to the frying pan 1 tbsp sesame oil, 4 tbsp's soy sauce, 1 tsp chili flakes, 3 tbsp's sesame seeds and the cooked noodles. Give it all a good stir and turn down the heat

  6. Take the salmon out the oven, use a fork to flake into pieces and add to the pan with the coriander.

  7. Serve up and enjoy!

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