Easy salmon stir fry with big chunks of perfectly cooked fillet combined with peppers, bean sprouts and noodles in a spicy, sweet chilli sauce.
10 minutes of preparation and 10 minutes or so of cooking, and this delicious dish is done. Go ahead, grab some salmon on the way home from work!
Quick & Spicy Salmon with Noodles
Fish or seafood is always a great quick option for a meal, and salmon seems to be a fish that fewer people are intimidated by.
This recipe takes a simple salmon fillet and turns it into a vegetable-rich noodle stir fry with a sweet, sour & spicy sauce.
Salmon is a bold fish in terms of both flavour and texture, and because of this, it is perfect in dishes that have lots of flavour.
I use it in everything from my salmon tikka and honey and miso glazed salmon through to a honey and mustard salmon fillet.
But we do not go too bold.
This is because we want to retain the fresh and crispy flavours of green beans, bell pepper, red onion and bean sprouts.
Frequently Asked Questions
I’m never successful with stir-fries. What am I doing wrong?
There are two main reasons why stir-fry recipes go wrong:
1: Lack of preparation. Stir fry dishes cook for 60 seconds here, 2 minutes there, 30 seconds somewhere else. You have no time to prepare, weigh, chop or mix things once your pan is hot. Do all of this first!
2: Lack of heat: Your wok should be hot, really hot! You should see the hot air shimmering before you add the oil.
Then you need to keep that pan hot, to do that, keep the heat high and keep the ingredients moving.
Do I have to use skin-on salmon?
No, but using skin-on salmon will help the salmon hold together during the stir-fry process.
If you use skinless salmon, the fish will fall apart a little more.
It’s still tasty, but because it will break down, it may overcook a little and not look as “blingy”.
Can I use glass or rice noodles?
Yes, you can use any noodles that you like, and then refresh them in cold water. Then add them to your wok and stir fry to reheat.
Can I serve this with rice?
Yes. If you omit the noodles and reduce the sauce by approximately a third, you have a nicely sized noodle-free stir fry.
It would be perfect served alongside egg fried rice.
Serving Suggestions
I consider this dish to be a single one-pot light meal and do not usually serve it with a side.
But it does work really well as part of a spread for a multi-course Chinese-inspired meal.
A couple of soups like hot and sour soup or my Chinese chicken and sweet corn soup.
Add a couple of meaty options like my Chinese spare ribs or this Five Spice Chicken.
Then something a bit vegetarian, like my Teriyaki tofu or even sweet and sour tofu.
Finally, a big bowl of salad, something like this Chinese Tiger salad and you are set for a feast to feed the masses.
Equipment Used
I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Stovetop.
- Wok.
- Chopping board.
- Kitchen knife.
- Bowl and colander for refreshing noodles, plus equipment to cook noodles.
- Mixing bowls.
- Stirring and serving spoons.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Salmon Stir Fry Recipe
Ingredients
- 275 g Salmon Fillet 10oz
- 125 g Dried Egg Noodles 4½oz
- 1 Bell Pepper Use any colour you like
- 75 g Green Beans ½ Cup
- 100 g Fresh Bean sprouts 1¼ Cup
- 1 Red Chilli Pepper
- 1 Small Red Onion 100g
- 75 ml Sweet Chilli Sauce ⅓ Cup
- 2 tablespoon Chinkiang Vinegar
- 2 tablespoon Soy Sauce
- 1 teaspoon Cornflour
- 2 tablespoon Oil
Instructions
- Cook the egg noodles as described on the packet, then immediately drain and refresh in ice-cold water.
- Cut the bell pepper into 2-3cm (1-1¼") long batons.
- Top and tail the green beans and cut into 2-3cm (1-1¼") lengths.
- Cut the chilli in half lengthways, remove the seeds and then cut into strips as thin as you can and around 2-3 cm (1-1¼") long.
- Top and tail the red onion, peel it, then cut it into 8 wedges.
- Mix together the sweet chilli sauce, Chinkiang vinegar and soy sauce with the cornflour and set aside.
- Cut the salmon into 3cm (1¼") cubes.
- Heat a wok over a high heat, and when it is shimmering hot, add the oil.Then, in with the salmon and gently stir-fry for 2-3 minutes before removing and setting aside.
- Add the red onion and chilli pepper, then stir-fry for 1 minute.
- Throw in the green beans and bell pepper and stir-fry for 2 minutes.
- Then add the drained noodles and bean sprouts and cook for a minute.
- Return the salmon to the pan and pour over the sauce, and toss to coat, and then cook for a final minute or 2 to reheat the salmon.
Tickleoria
Wednesday 26th of April 2023
Potentially really nice but very sharp and vinegary. I would halve the vinegar at least.