Salmon Noodles is a 15 minute meal, perfect for a quick lunch or dinner. Its crispy Salmon on a bed of soft lightly spiced noodles. Made with simple ingredients, the secret it in the Thai Glaze that makes it come alive. Alternatively, you could also use my Sugar Free Teriyaki Sauce in this dish to drizzle over the salmon and noodles.
What's Great About This Dish?
- It's on the table in 15 minutes
- Its all made in one pan, so minimal washing up
- Less than 5 minutes prep
- Easy to make more or less spicy depending on your preference
- Its sweet, salty, spicy, crispy and crunchy all on one
- Any noodles or rice will work
- Can substitute the salmon for fish, prawns or chicken
- Recipe is for two people, but it easily scales up
Ingredients
Ingredient Notes
- Noodles: I love Wokka Noodles because they’re quick and easy. Hokkien, Singapore and wholegrain. If you can;t find these in the Asian aisle at your supermarket, any ready made noodles will work.
- Sambel Olek: This is a chilli paste found in the Asian aisle of the supermarket. Basically any chilli paste will work if you can't find this one.
- Honey: Make sure to buy "Raw Honey"or "Pure Honey" as these are the ones without anything additional added. You can substitute honey for Maple Syrup, or you choice of granulated sweetener such as Stevia or Monkfruit.
- Lemon: Fresh lemon is best for this recipe, but you can use the lemon that ocmes in a bottle if that's all you have to hand.
- Dried Shallots/Dried Onions: also in the Asian aisle. You could try and make your own, but I find it convenient to buy them and I use them so frequently and they last for ages.
- Garlic/Ginger: I used bottled garlic and ginger for the convenience of creating a 15 minute meal. Feel free to use fresh ginger and garlic.
How To Make
Heat a Non-Stick Pan medium to high heat and place salmon flat side down. Cook for a couple of minutes each side until golden and crispy.
To make the glaze, add light soy, lemon juice, sambel olek, garlic, ginger and honey to a jug and wisk to combine.
Spoon ¼ of the glaze over the salmon and move salmon around the pan to soak it up.
Break up the noodles and add them to the pan, using tongs to separate. Heat through for 2 to 3 minutes on medium to high.
Pour over remainder of glaze onto the noodles, tossing through with the tongs. Add the fresh shallot, dried shallot and dried onion, and stir through.
Remove noodles from pan and arrange in a bowl. Add salmon on top, and drizzle any remaining glaze. Add additional shallot and or onion flakes if desired and serve immediately
Tips For Cooking Salmon
I love cooking Salmon with the skin on, but sometimes it can be a challenge to get it nice and crispy. Here are my tips for getting crispy salmon, with skinless salmon.
- A non stick pan is a must to create crispy salmon on the outside and soft salmon on the inside
- With a non stick pan, you don't need any additional oil. The salmon won't stick to the pan, and you can avoid the extra calories.
- Set the pan to medium high heat for best results. If the heat is to high, the salmon with blacken very quickly. If the heat is too low, its difficult to achieve a crispy outside.
- Cook flat side down first to let it heat through. Turn it over and cook on the other side, and then turn it onto its side to lightly brown it off
- Salmon will keep cooking even when you take it off the heat, so its better to be a little under when you take it off the heat.
Your Questions Answered
This dish is a medium level of spice. If you're good with a mild to medium curry, this is comparable.
For more heat, increase the amount of chilli paste, or add additional fresh chilli on top to serve. To lessen the heat, halve the amount of chilli paste, or leave out entirely.
Yes, most definitely. Any type of firm white fish, of chicken breast will work, following the same instructions.
Yes. Make sure to pre cook the rice first, and add it to the pan, just like you would the noodles.
More Salmon Recipes
- Easy Salmon Stirfry
- 20 minute Spanish Fish Stew
- Salmon Burrito Bowl
- Thai Salmon with Coconut Lime Noodles
- Crumbed Salmon with Walnuts and Panko
- All Salmon Recipes
Salmon Noodles
Ingredients
- 1 x 225 gram portion/ 1 x 0.5 lb. portion Fresh Salmon
- 3 tablespoons Light Soy
- 1 tablespoon lemon juice
- 2 teaspoons Honey
- 1 teaspoon Sambel Olek
- 1 teaspoon Crushed garlic
- 1 teaspoon Grated ginger
- 1 sachets of Wokka Noodles
- 2 Fresh shallot/spring onion
- 2 tablespoons Dried shallots
- 2 tablespoons Dried onions
- INSTRUCTIONS
Instructions
- Heat a Non-Stick Pan medium to high heat and place salmon flat side down. Cook for a couple of minutes each side until golden and crispy.
- Glaze: add light soy, lemon juice, sambel olek, garlic, ginger and honey to a jug and wisk to combine.
- Spoon ¼ of the glaze over the salmon and move salmon around the pan to soak it up.
- Break up the noodles and add them to the pan, using tongs to separate. Heat through for 2 to 3 minutes on medium to high. Pour over remainder of glaze onto the noodles, tossing through with the tongs. Add the fresh shallot, dried shallot and dried onion, and stir through.
- Remove noodles from pan and arrange in a bowl. Add salmon on top, and drizzle any remaining glaze. Add additional shallot and or onion flakes if desired and serve immediately
Notes
- Noodles: I love Wokka Noodles because they’re quick and easy. Hokkien, Singapore and wholegrain. If you can;t find these in the Asian aisle at your supermarket, any ready made noodles will work.
- Sambel Olek: This is a chilli paste found in the Asian aisle of the supermarket. Basically any chilli paste will work if you can't find this one.
- Honey: Make sure to buy "Raw Honey"or "Pure Honey" as these are the ones without anything additional added. You can substitute honey for Maple Syrup, or you choice of granulated sweetener such as Stevia or Monkfruit.
- Lemon: Fresh lemon is best for this recipe, but you can use the lemon that ocmes in a bottle if that's all you have to hand.
- Dried Shallots/Dried Onions: also in the Asian aisle. You could try and make your own, but I find it convenient to buy them and I use them so frequently and they last for ages.
- Garlic/Ginger: I used bottled garlic and ginger for the convenience of creating a 15 minute meal. Feel free to use fresh ginger and garlic.
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners.
Never seen salmon made to look like steak before. This beautiful to look at and I love the simplicity of the recipe. Thanks for sharing.