Chinese Salmon with Noodles

A simple, Asian-inspired fish and noodle dish packed with healthy stir-fry vegetables and topped with marinated baked Salmon. Makes a perfect casual, mid-week dinner.

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1 tbsp sunflower oil
1 leek, sliced into thin strips
2 carrots, peeled and sliced into thin strips
160g medium egg noodles
100g broccoli florets
50g baby sweetcorn cut into three lengths each
1 tbsp plum sauce
1 tbsp sweet chili sauce
1 tbsp soy sauce
1 clove garlic, crushed
2 salmon fillets, skinned and dIced
1 tbsp plum sauce
1 tbsp sweet chilli sauce
1 tbsp soy sauce


  1. Preheat the oven to 180C Fan. Mix the marinade ingredients together in a bowl.
  2. Put the salmon cubes onto a piece of foil on a baking sheet. Pour over the marinade. Close the parcel and seal. Bake in the oven for 12 minutes until cooked through.
  3. Heat the oil in a wok. Add the leek and carrot and stir-fry for 3 minutes.
  4. Cook the noodles in boiling water according to the packet instructions. Add the broccoli 3 minutes before the end of the cooking time. Drain and add to the wok. Add the sweetcorn, soy sauce, plum sauce and sweet chilli sauce. Toss over the heat.
  5. Spoon into a dish. Open the foil parcel and arrange the salmon on top of the noodles pouring over the juices from the foil.

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