Salmon & Corn Noodle Bowl


If you’re looking for a super easy salmon noodle dish, then look no further. Woolworths often has specials on their salmon so keep an eye out. If you don’t like fish you can always chop up some chicken breasts and add them to the noodles.


200g Norwegian salmon with soya, ginger and lime
2 tbsp olive oil
1 packet pak choi
1 tin whole kernel corn
1 red onion, roughly sliced
3 garlic cloves, crushed
½ red chilli, chopped
5cm thumb of ginger, grated
200g thick rice noodles
1-2 fresh limes
Micro herbs for garnish

For the sauce:

4 tbsp of caster sugar (could be substituted for Xylitol)
3 tbsp mirin
3 tsp sesame oil
8 tbsp light soya sauce
120 ml of chicken stock
4 tsp corn flour

Serves 1-3 people
Preparation 10 minutes
Cooking time 15 minutes

Place the noodles in a bowl of boiling water, set aside.

Put a wok on high heat, once it’s piping hot add the olive oil, ginger, chilli, garlic and chopped red onions and fry for 3 minutes, tossing continuously. Then add the pak choi and turn the heat down and put the lid on for 1 minute. Then add the corn.

To make the sauce, mix all ingredients together, making sure the stock is boiling hot. Pour the sauce into the wok and boil until it turns glossy.

Add the noodles to the wok and toss until everything is combined. Crumble over the salmon and put the lid on for about 30 seconds so it can warm through. Serve with a squeeze of lime juice, and a sprinkle of micro herbs.



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