Salmon with Spring Onion Noodles

Lime and soy sauce make perfect partners with salmon in this noodle dish

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Nutrition (per portion)

Total Fat35g

Saturated Fat

Total Carbohydrate410g


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Serves: 4


Total Time:

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U.S. U.K. Conversion chart
  • 45 ml (3tbsp) dark soy sauce
  • 60 ml (4 level tbsp) caster sugar
  • Juice of 1 lime
  • 75 ml (5tbsp) sunflower oil
  • 125 gram(s) thread-egg noodles
  • 4  x 150g skinless salmon fillets
  • Salt and ground black pepper
  • 20 ml (4 level tsp) Chinese five-spice powder
  • 125 gram(s) spring onions, cut into thin strips
  • 125 gram(s) celery, cut into thin strips
  • 125 gram(s) cucumber, halved lengthways, de-seeded and cut into thin strips
  • Coriander sprigs to garnish


  1. Place the soy sauce and sugar in a small saucepan, bring to the boil then remove from the heat. Stir in the lime juice and 60ml (4tbsp) oil, then set aside.
  2. Roughly break the noodles and place in a bowl. Cover with boiling water, soak for 4min, then rinse and drain.
  3. Season each salmon fillet with salt, pepper and 5ml (1 level tsp) Chinese five-spice powder. Heat the remaining oil in a large non-stick frying pan, add salmon and cook for 4min, then turn over and cook for a further 4min.
  4. Toss the noodles in the soy dressing with the spring onions, celery and cucumber. Arrange on plates, top with a piece of fish and garnish with coriander sprigs.
  5. PREPARE AHEAD Complete recipe to end of step 2. Cover and chill.
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