Fish Easy

Stir-fried salmon with crispy chilli and sesame noodles

Name: Spicy salmon stir fry with noodles recipe
Yield: 4
Ingredients: 40.00 ml sesame oil; 40.00 ml rice vinegar; 40.00 ml soy sauce; 600g skinless salmon fillet, pin-boned, cut into large chunks; 40.00 ml crispy chilli oil; 60ml vegetable oil; 3 long green shallots, white part sliced into 2cm lengths, green part thinly sliced; 20.00 ml finely grated fresh ginger; 2 garlic cloves, crushed; 250g snow peas, trimmed and halved; 1 bunch choy sum, cut into 4cm pieces; 270g dried ramen noodles, cooked according to packet instructions; 40.00 ml toasted white sesame seeds

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Stir-fried salmon with crispy chilli and sesame noodles

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by Tom Walton

Oct 17, 2024

"I am addicted to this stir fry! Fresh and packed with umami flavours, every mouthful gets better. Feel free to use any noodle you like - a thick, flat rice noodle is also delicious, as is an egg noodle. The most important part of a stir-fry, or any quick recipe, is to have everything prepared and chopped, so once you start cooking, it all comes together seamlessly in a few minutes." – Tom Walton

2 tbs sesame oil
2 tbs rice vinegar
2 tbs soy sauce
600g skinless salmon fillet, pin-boned, cut into large chunks
2 tbs crispy chilli oil
1/4 cup (60ml) Woolworths Vegetable Oil
3 long green shallots, white part sliced into 2cm lengths, green part thinly sliced
1 tbs finely grated fresh ginger
2 garlic cloves, crushed
250g snow peas, trimmed and halved
1 bunch choy sum, cut into 4cm pieces
270g dried ramen noodles, cooked according to packet instructions
2 tbs toasted white sesame seeds

Method

1.

Combine sesame oil, rice vinegar and soy sauce in a small bowl. Place the salmon in a medium bowl with 2 tbs sauce mixture and toss to coat. Set aside. Add the crispy chilli oil to the remaining sauce mixture.
2.

Heat 2 tsp vegetable oil in a wok over high heat. Add half the salmon and stir-fry for 2-3 minutes, until just cooked. Remove and repeat with remaining salmon. Set aside to rest.
3.

Heat remaining vegetable oil in the wok over medium-high heat. Stir-fry white part of shallot, ginger, garlic, snow peas and choy sum for 2-3 minutes. Add noodles and sauce mixture and toss well. Add salmon and toss to just mix through.
4.

Serve sprinkled with sesame seeds and thinly sliced green shallots.