Salmon, ginger and soba noodle stir-fry

Salmon, ginger and soba noodle stir-fry

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  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Dinner is ready in a flash with this wok-fried salmon and soba noodle recipe.

Featured in
Noodle recipes, Main recipes


  • 1 tablespoon grated ginger
  • 1 tablespoon sesame oil
  • 1/4 cup (60ml) tamari, or soy sauce
  • 600g skinless salmon fillets, pin-boned, cut into 3cm pieces
  • 2 tablespoons sunflower oil
  • 1/2 bunch spring onions, sliced on an angle
  • 1/4 cup (60ml) Chinese rice wine (shaohsing)
  • 2 bunches broccolini, stalks halved lengthways
  • 1 cup (120g) frozen edamame
  • 270g soba noodles, cooked to packet instructions, drained
  • 2 teaspoons sesame seeds


  • Step 1
    To make the marinade, combine the ginger, sesame oil and 2 tbs tamari in a bowl. Add the salmon and toss to coat. Set aside for 10 minutes to marinate.
  • Step 2
    Heat 2 tsp sunflower oil in a wok over high heat. Add half the salmon and cook, turning, for 2-3 minutes until just cooked. Remove and repeat with another 2 tsp oil and remaining salmon. Set aside to rest, loosely covered with foil, for 5 minutes.
  • Step 3
    Add remaining 1 tbs oil to the wok with the spring onion and stir-fry for 2 minutes. Add rice wine, broccolini, edamame, remaining 1 tbs tamari and 1/4 cup (60ml) water. Cook, stirring, for 3-4 minutes until liquid has reduced slightly. Add the noodles to the wok with the salmon and any resting juices, then toss to warm through. Top with sesame seeds to serve.

  • Author: Warren Mendes
  • Image credit: Jeremy Simons
  • Publication:



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