Soy And Sesame Salmon With Vegetable Chow Mein

Name: Soy And Sesame Salmon With Vegetable Chow Mein
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 grams medium egg noodles dried; 1 inch fresh ginger cube; 2 cloves garlic; 4 spring onions; 1 carrots medium; 1 red pepper; 1 handful snow peas; 1 teaspoon toasted sesame oil; 1 teaspoon sunflower oil; 2 teaspoons dark soy sauce; 2 teaspoons light soy sauce; 2 teaspoons rice wine shoaxing; 2 boneless skinless salmon fillets I prefer the short fat ones rather than the wide flat ones; 2 teaspoons dark soy sauce; 2 teaspoons toasted sesame oil

Servings: persons

100 grams medium egg noodles dried
1 inch fresh ginger cube
2 cloves garlic
4 spring onions
1 carrots medium
1 red pepper
1 handful snow peas
1 teaspoon toasted sesame oil
1 teaspoon sunflower oil
2 teaspoons dark soy sauce
2 teaspoons light soy sauce
2 teaspoons rice wine shoaxing
2 boneless skinless salmon fillets I prefer the short fat ones rather than the wide flat ones
2 teaspoons dark soy sauce
2 teaspoons toasted sesame oil

1
["1.Prepare the marinade by mixing 2 tsp dark say sauce, 2 tsp toasted sesame oil and a little salt and pepper. Add the salmon and turn it so that it's completely coated by the marinate. Cover and put it into the fridge for a few hours.
2
2.Pre-heat the oven to 220u00b0C/200u00b0C fan.", "Cook the noodles
3
3.While the oven is heating, bring a pan of water to the boil.
4
4.Add the noodles and cook according to the packet instructions (approximately 5 minutes) - leave the noodles on the al dente side as they'll be cooked a little further later on.
5
5.Once cooked, drain the noodles immediately and quickly cool them with cold water to prevent them from cooking further.", "While the noodles are cooking, chop the vegetable
6
6.Chop the red pepper into thin strips.
7
7.Peel the carrot and chop it into matchsticks.
8
8.Finely chop the ginger and garlic.
9
9.Thinly slice the spring onions - set aside the green ends as these make a nice garnish.", "Cook the salmon
10
10.Line a baking tray with greaseproof paper or a bake-o-glide sheet.
11
11.Place the salmon on the baking tray and cook for 10 minutes until the fish is flaky and opaque. If your fish is thin then check it a little earlier, similarly if it's fat it'll take a bit longer.", "Cook the vegetable chow mein
12
12.Heat 1 tsp sunflower oil in a wok.
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13.Once hot, add the garlic and ginger and cook for 30 seconds.
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14.Add the cooked noodles, carrots, peppers, spring onions, mangetout, light soy sauce, dark soy sauce and rice wine and cook for 3-4 minutes until the vegetable are just soft. Keep it moving to ensure it doesn't burn.
15
15.Mix through 1 tsp toasted sesame oil.
16
16.Season with salt and pepper.
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17.Serve topped with the baked salmon and some chopped spring onion ends as a garnish."]

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 100 grams medium egg noodles dried, 1 inch fresh ginger cube, 2 cloves garlic, 4 spring onions, and more.

Yes, Soy And Sesame Salmon With Vegetable Chow Mein falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!