Asian Salmon Noodles
- 25 minutes
- 2 people
Bring vibrant flavour to your midweek meals with our Donegal Catch Asian Style Salmon — natural salmon fillets marinated in a delicious blend of ginger, star anise, coriander, thyme, garlic, rosemary, and smoked paprika. This salmon takes on flavour beautifully and cooks straight from frozen, making it quick, healthy, and full of goodness. Naturally high in Omega 3 and protein, it’s the perfect match for a simple noodle stir-fry packed with colourful veggies and a tangy-sweet sauce.
Whether it’s a speedy dinner or lunch the next day, these Asian Salmon Noodles are full of fresh flavours the whole family will love.
Print Recipe
Ingredients
- 2 Donegal Catch Asian Style Salmon fillets (from a 420g pack)
- 1 pack Green Isle Asian Stir Fry Mix
- 150g noodles (rice or egg noodles work best)
- 1 small head broccoli, cut into florets
- 3 tbsp dark soy sauce
- 2 tbsp sweet chilli sauce
- 1 tbsp honey
- 1 tbsp ketchup
- 1 tsp garlic, minced
- Pinch of fresh or ground ginger
- Lime wedge, to serve
- Fresh coriander, chopped, to garnish
- Tin foil, for cooking
Instructions
- Cook the Salmon: Preheat the air fryer to 180°C. Place each salmon fillet on a piece of tin foil, fold the edges to create a little parcel, and place in the air fryer basket. Cook for 20–25 minutes, until the salmon is tender and flakes easily with a fork.
- While the salmon cooks, heat a large pan or wok over medium heat. Add the Green Isle Asian Stir Fry Mix and cook for 5–6 minutes until just tender. Add the soy sauce, sweet chilli, honey, ketchup, garlic, and ginger, stirring well to coat the vegetables in the sauce.
- Boil the noodles according to pack instructions (usually 3–4 minutes), then drain and add them to the pan with the stir-fry mix. Toss together until everything is well combined.
- Boil or steam the broccoli for 3–4 minutes, until just tender but still bright green.
- Place the noodle stir fry on a plate, top with the cooked salmon fillet, and serve with broccoli on the side. Finish with a squeeze of lime and a sprinkle of fresh coriander.
