Name: Chilli Salmon & Teriyaki Noodles Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 skin-on salmon fillets (about 125g/4½ oz each); 1 small red chilli, deseeded and finely chopped; 1 tbsp mirin; 1 tbsp soy sauce; ½ thumb-sized piece ginger, peeled and finely grated; ½ small pack coriander, chopped; 140g mangetout; 2 tbsp teriyaki sauce; 300g straight-to-wok noodles

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Introduction

This chilli salmon with teriyaki noodles is a vibrant and flavorful dish that’s perfect for a quick weeknight dinner. The tender salmon pairs beautifully with the sweet and savory noodles, while the fresh chilli and ginger add a lovely kick.

A white plate holds a serving of light brown noodles topped with bright green snow peas scattered around the plate. In the middle of the noodles is a piece of grilled salmon, covered with finely chopped red and green herbs and spices. The texture of the salmon looks crispy on the outside. A silver fork rests on the left edge of the plate. The plate is set on a blue cloth, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 skin-on salmon fillets (about 125g/4½ oz each)
1 small red chilli, deseeded and finely chopped
1 tbsp mirin
1 tbsp soy sauce
½ thumb-sized piece ginger, peeled and finely grated
½ small pack coriander, chopped
140g mangetout
2 tbsp teriyaki sauce
300g straight-to-wok noodles

Instructions

Step 1: Preheat the oven to 190°C (170°C fan)/gas mark 5. Line a baking tray with parchment paper and place the salmon fillets skin-side down on the tray.
Step 2: In a small bowl, combine the chopped chilli, mirin, soy sauce, grated ginger, and chopped coriander. Spoon this mixture evenly over the salmon fillets.
Step 3: Roast the salmon in the oven for 12-15 minutes, until it is just cooked through and flakes easily with a fork.
Step 4: While the salmon is cooking, heat a large frying pan or wok over medium-high heat. Add the mangetout along with 1 tablespoon of water and cook for about 2 minutes until tender but still crisp.
Step 5: Stir in the teriyaki sauce and the straight-to-wok noodles, cooking until the noodles are heated through and well coated in sauce.
Step 6: Divide the teriyaki noodles and mangetout between two plates and top each serving with a roasted salmon fillet. Serve immediately.

Tips & Variations

For extra flavor, marinate the salmon in the chilli mixture for 30 minutes before roasting.
Substitute mangetout with snap peas or green beans if preferred.
Add a squeeze of lime over the finished dish for a refreshing citrus note.
Use gluten-free soy sauce to make this dish suitable for gluten-intolerant eaters.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until warmed through. The noodles may dry out slightly, so adding a splash of water or soy sauce while reheating helps keep them moist.

How to Serve

A white plate holds a serving of light brown noodles, spread across the base in a loose pile. Bright green snap peas are scattered on top and around the noodles, adding a fresh contrast. At the center, a piece of cooked salmon is placed, topped with a green and red herb mix that gives a colorful and textured look. A silver fork rests on the left side of the plate. The plate sits on a slightly wrinkled blue cloth, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of fish for this recipe?

Yes, firm white fish like cod or sea bass can be used, but cooking times may vary as they tend to cook faster than salmon.

Are the noodles pre-cooked?

Straight-to-wok noodles are typically pre-cooked and need only to be heated through in the pan, making this dish quick and easy to prepare.