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Soy & ginger salmon with soba noodles

A light and healthy stir-fried noodle dish with fish glazed in Asian flavours - a nutritious midweek supper

  • Prep: 10 mins
    Cook: 15 mins
    Plus marinating
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 531
  • Carbohydrates 32
  • Saturated Fat 4
  • Sugar 9
  • Protein 48
  • Fat 22
  • Fibre 7
  • Salt 2.2

Nutrition per serving

  • Calories 531
  • Carbohydrates 32
  • Saturated Fat 4
  • Sugar 9
  • Protein 48
  • Fat 22
  • Fibre 7
  • Salt 2.2

Ingredients

  • thumb-sized piece ginger, peeled and finely chopped
  • 1 garlic clove, finely chopped
  • 6 tbsp light soy sauce
  • 4 tbsp rice wine vinegar
  • 4 salmon fillets, about 140g/5oz each
  • 200g soba noodles
  • 350g frozen soya beans, defrosted
  • 2 x 175g packs baby corn and mange tout mix, chopped

Method

  1. In a small bowl, mix the ginger, garlic, soy and vinegar. Add the salmon and leave to marinate for 10 mins. Heat a large non-stick frying pan. Lift the fish from the marinade with a slotted spoon and fry for 2-3 mins on each side, then tip in the marinade and a splash of water, and bubble for 1 min.

  2. Cook the noodles following pack instructions. Tip in the soya beans 3 mins before the end, then add the veg mix for the final min. Drain everything really well. Serve the noodles and veg with the salmon and sauce spooned over.

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