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Salmon, ginger and soba noodle stir-fry

Name: Salmon, ginger and soba noodle stir-fry recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: /asian recipes
Ingredients: 1 tbs grated ginger; 1 tbs sesame oil; 1/4 cup (60ml) tamari or gluten-free soy sauce; 600g skinless salmon fillets, pin-boned, cut into 3cm pieces; 40.00 ml Sunflower Oil; 1/2 bunch long green shallots, sliced on an angle; 1/4 cup (60ml) Chinese rice wine (shaohsing); 2 bunches broccolini, stalks halved lengthways; 1 cup (120g) frozen edamame; 270g soba noodles, cooked to packet instructions, drained; 2 tsp toasted sesame seeds

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by Warren Mendes

delicious. team

Feb 01, 2016

Dinner is ready in a flash with this wok-fried salmon and soba noodle recipe.

What you need to know before you start

Some basic cooking equipment is required, such as a grater, a wok, a sharp knife and a spatula. The recipe calls for skinless salmon fillets that have been pin-boned. Feel free to complete this step yourself with fish bone tweezers, or ask your fishmonger to do this for you.

You’lll need to set aside just 10 minutes for the salmon to marinate. Use this time to prepare the broccolini and set the table.

Why is this the best salmon, ginger and soba noodle stir-fry recipe?

These stir-fry noodles come together in just 35 minutes, making this a great speedy recipe for busy weeknights. It uses easy-to-find ingredients, is pescatarian-friendly and gluten free. The salmon is marinated in a punchy dressing of ginger, nutty sesame oil and tamari, while the rest of the dish comes together by tossing the chewy soba noodles, fresh greens and seared salmon in the slightly sweet, salty and umami-rich dressing.

Turn to this recipe when you’re craving something fresh, healthy and easy that will satisfy the whole family.

Do you boil noodles before stir-frying?

Yes, this recipe uses soba noodles that need to be boiled. Before stir-frying with the remaining ingredients, cook the soba noodles according to packet instructions and drain. This will usually involve placing the dry noodles in a pot of boiling water and cooking for a few minutes. Drain in a colander and refresh under cold running water to prevent the noodles from sticking together. If cooking the noodles ahead of time, tossing them with a little sesame oil before setting them aside is a good idea to stop them sticking together.

What noodles are good for stir-fries?

There are many different types of noodles you can choose from when making a stir-fry. The best variety will depend on the dish, the flavours and what’s available to you. In this stir-fry noodle dish, we opt for soba noodles, but udon, egg noodles, hokkien noodles or rice noodles would all make great choices.

What ingredients you’ll need

Ginger: Grated ginger adds a sharp, aromatic heat to the salmon marinade.

Sesame oil: Sesame oil gives the stir-fry a rich, nutty depth that complements the freshness of the other ingredients.

Tamari: Tamari adds a savoury, umami flavour and saltiness. You can also use gluten-free soy sauce if you prefer.

Skinless salmon fillets: We opt for skinless salmon fillets as the main protein of the dish. They absorb the flavours of the stir-fry while adding richness to the dish.

Sunflower oil: Sunflower oil has a neutral flavour and high smoke point, making it ideal stir-fries.

Long green shallots: Shallots offer a mild, crisp onion flavour with a hint of sweetness.

Chinese rice wine (shaohsing): Chinese rice wine adds depth and complexity with its slightly sweet, fermented flavour that enhances the umami notes in the stir-fry.

Broccolini: Broccolini contributes a tender yet crunchy texture to balance the richness and tenderness of the salmon.

Frozen edamame: Edamame brings a pop of colour and a protein-rich, slightly sweet taste.

Soba noodles: We use soba noodles to provide a hearty, chewy base that absorbs the savoury sauce.

Toasted sesame seeds: Sesame seeds add a crunchy texture and a nutty flavour.

The secrets to a good noodle stir-fry

The secret to a good stir-fry is being prepared. Like most stir-fries, this dish will come together very quickly, so it’s best to measure the dressing ingredients, cook and drain the soba noodles and pin-bone the salmon before you turn on the heat.

If you can get your hands on one, we recommend using a wok for even heating and best results. Let it get very hot before cooking the salmon to create a beautiful sear, and make the most of the wide high sides of the wok for easy stir-frying without making a mess.

How to store leftover salmon, ginger and soba noodle stir-fry

Allow the leftovers to cool completely before placing in an airtight container and storing in the fridge. Consume within 3-4 days. Reheat in the microwave or flash-cook in a hot wok until warmed through, being careful not to overcook.

What to serve with salmon, ginger and soba noodle stir-fry

Serve your noodle stir-fry with a sprinkling of toasted sesame seeds for added bite and a slightly nutty flavour. Enjoy it as is or with a squeeze of lime juice, fresh coriander leaves and sliced red chillies.

If you’re serving a crowd, plate it up as part of a larger dinner spread with other Asian-inspired dishes such as eggplant tempura, quick Asian fishcakes or a roast yuzu chicken with Japanese slaw.

Drink pairings with salmon, ginger and soba noodle stir-fry

A crisp, dry white wine like a sauvignon blanc or pinot grigio pairs well with the richness of the salmon and the heat of the ginger. For something non-alcoholic, a refreshing sparkling water with a slice of lemon would also work a treat.

If you love our salmon, ginger and soba noodle stir-fry recipe, try this

For more noodle stir-fry recipes to add to your weekly rotation, look to these easy recipes:

1 tbs grated ginger
1 tbs sesame oil
1/4 cup (60ml) tamari or gluten-free soy sauce
600g skinless salmon fillets, pin-boned, cut into 3cm pieces
2 tablespoons Woolworths Sunflower Oil
1/2 bunch long green shallots, sliced on an angle
1/4 cup (60ml) Chinese rice wine (shaohsing)
2 bunches broccolini, stalks halved lengthways
1 cup (120g) frozen edamame
270g soba noodles, cooked to packet instructions, drained
2 tsp toasted sesame seeds

Method

1.

To make the marinade, combine the ginger, sesame oil and 2 tbs tamari in a bowl. Add the salmon and toss to coat. Set aside for 10 minutes to marinate.
2.

Heat 2 tsp sunflower oil in a wok over high heat. Add half the salmon and cook, turning, for 2-3 minutes, until just cooked. Remove and repeat with another 2 tsp oil and remaining salmon. Set aside to rest, loosely covered with foil, for 5 minutes.
3.

Add remaining 1 tbs oil to the wok with the shallot and stir-fry for 2 minutes. Add rice wine, broccolini, edamame, remaining 1 tbs tamari and 1/4 cup (60ml) water. Cook, stirring, for 3-4 minutes, until liquid has reduced slightly. Add the noodles to the wok with the salmon and any resting juices, then toss to warm through. Top with sesame seeds to serve.