Noodles with Salmon
Noodles with salmon is a speedy midweek supper for two: chunks of salmon seared briefly, then tossed with egg noodles, broccoli and red pepper in a salty-sweet soy, honey and sesame sauce. The salmon goes in last, so it stays tender instead of breaking up. It takes around 25 minutes from start to finish and needs only one frying pan and one saucepan.
- Total
- 25 min
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 2
- Per serving
- 670kcal
How long to cook noodles with salmon
The whole dish takes about 25 minutes, and you can have everything on the table in about 15 minutes of cooking once the prep is done. The fish needs only 2–3 minutes in the pan to firm up on the outside and about a minute more in the sauce. Cooking it in pieces this small is quick, and the heat of the noodles finishes it off, which is why it stays moist.
Step-by-step noodles with salmon
Tap a time to start a timer.
- Prepare Cut the salmon into 3cm chunks. Slice the pepper and spring onions, cut the broccoli into small florets, and chop the garlic and ginger. Mix the soy sauce, honey, sesame oil, lime juice and water in a small bowl. Boil a kettle of water.
- Cook the noodles Put the noodles in a saucepan, cover with boiling water and simmer for , or follow the packet instructions, until just tender. Drain, rinse briefly under cold water so they do not stick, and set aside.
- Sear the salmon Heat the vegetable oil in a large frying pan over a medium-high heat. Fry the salmon for , turning once or twice, until just opaque on the outside. Lift onto a plate. It will finish cooking later.
- Cook the vegetables Add the broccoli, pepper and 3 tbsp of water to the same pan and stir-fry for over a high heat, until the broccoli is bright and just tender. Add the garlic and ginger and cook for 30 seconds.
- Bring it together Tip in the noodles and pour over the sauce. Toss for until hot. Return the salmon and fold in gently for , until the fish flakes easily and is cooked through. Scatter with the spring onions and serve.
Swaps and serving suggestions
Snap peas, pak choi or sliced mushrooms can replace the broccoli, and a pinch of dried chilli flakes in the sauce adds some heat. If you would like to keep the fillets whole, take a look at pan-fried salmon instead, and for a vegetarian plate of the same noodles and sauce, see stir-fried noodles with vegetables.
Serve straight from the pan in warm bowls, as the noodles soak up the sauce as they sit.
Common problems and fixes for noodles with Salmon
- The salmon breaks into small flakes.
- The pan was crowded or the fish was stirred too much. Cut chunks of at least 3cm, turn them only once or twice, and fold them in gently at the end.
- The noodles stick together in a clump.
- They were not rinsed or drained well. Rinse them briefly under cold water, drain, and toss with a few drops of sesame oil if they will wait a few minutes.
- The dish is too salty.
- Soy sauce brands vary a lot. Use a reduced-salt one, or add a squeeze of lime and a splash of water to loosen and balance it.
Frequently asked questions about noodles with Salmon
Can I use frozen salmon for noodles with salmon?
Yes. Defrost the fillets overnight in the fridge and pat them dry with kitchen paper before cutting and frying so they brown instead of steaming.
How do you know the salmon is cooked?
It turns from translucent to opaque and flakes easily when pressed with a fork. Chunks this size need about 2–3 minutes in the pan, plus a minute in the sauce.
What can I use instead of egg noodles?
Rice noodles, udon or soba all work. Soak or cook them according to the packet and drain well. Use gluten-free noodles and tamari if you need a gluten-free version.
How should I store the leftovers?
Cool quickly, cover and keep in the fridge for up to 1 day. Reheat in a pan with a splash of water until steaming hot all the way through, and reheat only once.
How did you like the recipe?
4.8 / 5 · 38 ratings
