Chinese Salmon with Noodles


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.


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