Main dish

Sweet Chilli Salmon Noodles With Pak Choi recipe

Name: Sweet Chilli Salmon Noodles With Pak Choi
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: light olive oil or rapeseed oil (for oiling the baking tray); 2 salmon fillets (around 125g each); 2 tbsp sweet chili sauce; 2 nests dried egg noodles (around 125g); 1 pack pak choi (2-3 clusters); 1 tbsp light soy sauce; 1 tsp toasted sesame oil to drizzle; ½ tsp toasted sesame seeds (optional)

Jump to recipe

Roasted sweet chilli salmon, noodles tossed in sesame oil and pak choi. A satisfying midweek dinner that takes under 20 minutes to cook.

Prep5m
Cook15m
Total20m

chinese fish noodles quick

Sweet chilli salmon, pak choi and egg noodles

I discovered sweet chilli salmon after buying The Saucy Fish Company's salmon fillets, which come with a sachet of chilli, lime, and ginger sauce. Coating the salmon before roasting it results in a lovely, sticky, glazed fillet, which works well with a side of noodles and vegetables. Pak choi is a favourite and is easy to cook alongside the noodles.

After roasting salmon fillets over and over I've found that the instructions they come with are generous. The packet suggests around 20 minutes but I've reduced this to 13 minutes at 200°C in my non-fan-assisted oven. The salmon cooks all the way through without drying out.

We eat this meal often as it's quick and satisfying. There's minimal chopping, and boiling or steaming the pak choi in the same pan as the noodles saves time and washing up. Both can be prepared while the salmon roasts so I usually manage to cook the entire dish in around 15 minutes.

Recipe

Sweet Chilli Salmon Noodles With Pak Choi

Prep5m
Cook15m
Total20m

Serves: 2

Ingredients

light olive oil or rapeseed oil (for oiling the baking tray)
2 salmon fillets (around 125g each)
2 tbsp sweet chili sauce
2 nests dried egg noodles (around 125g)
1 pack pak choi (2-3 clusters)
1 tbsp light soy sauce
1 tsp toasted sesame oil to drizzle
½ tsp toasted sesame seeds (optional)

Method

Preheat the oven to 200°C (180°C fan) and fill and boil a kettle.
Place 2 fillets of salmon on a lightly oiled baking tray and cover with 2 tablespoons of sweet chilli sauce. Place in the oven and set the timer to 13 minutes (or longer if you're using larger fillets).
While the salmon is roasting, trim the ends from 2-3 clusters of pak choi and pull the leaves apart. Wash the pak choi thoroughly.
Fill a saucepan with boiling water and add 2 nests (around 125g) of dried egg noodles. Cook according to the instructions on the packet.
If you have a steamer that fits over the saucepan that's cooking the noodles, place the pak choi in it and steam it for around 3 minutes. If you don't have a steamer, add the pak choi to the saucepan a minute and a half before the noodles are done.
When the timer for the noodles goes off check that the noodles are soft. Sometimes they need another minute because of the pak choi.
Drain the noodles and pak choi then add the noodles back into the saucepan. Add 1 tablespoon of soy sauce and drizzle over 1 teaspoon of sesame oil. Toss to coat the noodles.
Once the salmon has cooked through, transfer the noodles into two deep bowls, add the pak choi and place the salmon on top. Sprinkle over ½ a teaspoon of sesame seeds if using.