Spicy Salmon Noodles
This is the perfect quick noodle recipe, and it’s great for using up any leftover smoked salmon!
Jump to recipeWhat’s the best way to store this dish?
Place in an airtight container in the fridge.
Can this be frozen?
I wouldn’t recommend freezing this!
If you’re looking for another dish, be sure to try out these recipes:
Spicy Salmon Noodles
Ingredients
for the noodles
- 4 garlic cloves, finely chopped
- 1 tsp chopped scotch bonnet chilli
- 1 tbsp sriracha
- 1 tbsp miso paste
- 60g tomato paste
- 1 tbsp cornflour
- 200ml water
- 100g smoked salmon, chopped into bitesize pieces
- 120g dry noodles, cooked
for the honey soy glaze
- 2 tsp honey
- 1/2 tsp dark soy sauce
- 1 tsp cornflour
- 1 tbsp + 2 tsp water
- 1/2 tsp chilli oil
for the topping
- sliced spring onion
- sesame seeds
Method
- Heat a pan over medium heat and add a little oil. Add the chopped garlic and scotch bonnet chilli, cooking for 1–2 minutes until fragrant. Stir in the sriracha, miso paste, and tomato paste, mixing well.
- Dissolve the cornflour in the water, then pour it into the pan. Cook for 3–4 minutes, stirring until the sauce thickens. Stir in the smoked salmon.
- Add the cooked noodles to the pan and toss until they are well coated in the sauce.
- In a small bowl, mix the honey, dark soy sauce, cornflour, water, and chilli oil. Heat the mixture in a small pan over low heat, stirring constantly, until it thickens into a glaze.
- Drizzle the honey soy glaze over the noodles. Top with sliced spring onions and a sprinkle of sesame seeds.
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