4 years ago

Crispy Asian Salmon with Noodles, Bok Choy and Sugar Snap Peas

Marinated salmon served on a bed of savory rice noodles and veggies.

2 servings
Preparation time: 25 minutes


2 (¼-pound) salmon fillets

For the marinade:

  • 2 teaspoons reduced-sodium tamari or soy sauce
  • 1-inch piece ginger, peeled and finely chopped or grated
  • 1 garlic clove, finely chopped
  • 2 tablespoons lemon or lime juice
  • 1 teaspoon sesame oil

For the stir-fried noodles

  • 4 ounces vermicelli rice noodles
  • 2 teaspoons canola oil
  • 1 teaspoon sesame oil
  • 1 green onion, thinly sliced
  • 1 garlic clove, minced
  • ½ red chili pepper, seeds removed, finely chopped
  • 8 ounces sugar snap peas
  • 1 medium bok choy, sliced (can substitute spinach)
  • 1 large red pepper, sliced
  • 1 teaspoon tamari or soy sauce
  • 1 teaspoon Thai fish sauce
  • Juice of ½ lime
  • 1 tablespoon finely chopped cilantro


  1. Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon the
    marinade over the fish, turning the fish so it’s nicely coated. Cover with plastic wrap and leave to sit for 10 minutes (or longer if you have time).
  2. Meanwhile, cook the noodles according to package instructions, then drain and set them in a bowl of cold water.
  3. Heat a non-stick frying pan over medium-high heat. Add the salmon fillets, skin-side down, and cook for 3 minutes. When the skin is slightly crispy, flip over and cook for 3 minutes more on the other side.
  4. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 seconds. Place the
    fish on a plate, skin-side up, adding any juices from cooking, and cover with foil to keep warm.
  5. In a frying pan or wok, heat the canola and sesame oils over a high heat.
  6. Add the green onion, garlic, chili pepper and ginger; stir constantly for about 1 minute.
  7. Add the sugar snap peas, bok choy and red pepper; stir for another 1-2 minutes, then add the cooked noodles. Toss
    well, then add the soy sauce, fish sauce and lime juice; mix until well combined and the pan is sizzling.
  8. Remove noodle and veggie mixture from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle with any remaining juices. Sprinkle with cilantro and serve.

Recipe adapted from BBC Good Food