Chilli soy salmon with wok-fried noodles
Bold, glossy, and packed with umami, Chilli Soy Salmon with Wok-Fried Noodles is a restaurant-style dish that comes together quickly at home. Succulent salmon fillets are lacquered in a spicy soy glaze, then paired with smoky wok-fried noodles and crisp vegetables for a complete, crave-worthy meal. This is high-value, blog-ready content designed for flavor-forward home cooks and weeknight dinners with flair.
Why You’ll Love This Recipe
Big flavor, fast cooking – ready in under 30 minutes
Perfect balance – spicy, savory, slightly sweet
One-pan efficiency – minimal cleanup
Customizable heat level – mild to fiery
Better-than-takeout – fresher, healthier, and more satisfying
Ingredients
Chilli Soy Salmon
4 salmon fillets (5–6 oz each), skin on or off
3 tbsp soy sauce or tamari
1½ tbsp honey or brown sugar
1 tbsp chili garlic sauce or sambal oelek (adjust to taste)
1 tbsp rice vinegar or lime juice
1 tsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp neutral oil (for cooking)
Wok-Fried Noodles
8 oz fresh egg noodles or rice noodles
1 tbsp neutral oil
1 tsp sesame oil
1 red bell pepper, thinly sliced
1 cup shredded cabbage or bok choy
1 carrot, julienned
3 green onions, sliced
2 tbsp soy sauce
1 tbsp oyster sauce (optional but recommended)
1 tsp sugar
How to Make Chilli Soy Salmon with Wok-Fried Noodles
Step 1: Prepare the Chilli Soy Glaze
In a small bowl, whisk together soy sauce, honey, chili garlic sauce, rice vinegar, sesame oil, garlic, and ginger. Set aside.
Step 2: Sear the Salmon
Pat salmon dry and lightly season with pepper.
Heat neutral oil in a skillet over medium-high heat.
Sear salmon skin-side down (if using skin) for 4–5 minutes until crisp.
Flip and cook another 2–3 minutes.
Pour glaze into the pan and spoon over salmon until thick and glossy.
Remove salmon from pan and keep warm.
Step 3: Cook the Noodles
Cook noodles according to package directions. Drain and toss lightly with sesame oil to prevent sticking.
Step 4: Wok-Fry the Noodles
Heat a wok or large skillet over high heat until smoking.
Add neutral oil, then vegetables. Stir-fry 2–3 minutes until just tender.
Add noodles, soy sauce, oyster sauce, and sugar.
Toss vigorously to coat and develop wok-char.
Finish with green onions.
Step 5: Assemble & Serve
Divide noodles between bowls. Top with chilli soy salmon. Drizzle with extra glaze from the pan and garnish with sesame seeds or sliced chilies.
Optional Add-Ons & Variations
Extra Spicy: Add fresh bird’s eye chilies or chili crisp
Citrus Kick: Finish salmon with lime zest
Vegetarian Swap: Use tofu or mushrooms instead of salmon
Low-Carb Option: Substitute zucchini or shirataki noodles
Pro Tips for Wok-Fried Noodles
Use high heat for smoky flavor
Don’t overcrowd the wok
Prep all ingredients before cooking (stir-frying is fast)
Add sauces around the edges of the wok for better caramelization
Make-Ahead & Storage
Sauce can be mixed up to 3 days ahead
Leftovers keep 2 days refrigerated
Reheat gently in a skillet or enjoy noodles cold
Nutrition Highlights (Approx. per Serving)
Calories: 520
Protein: 36g
Fat: 18g
Carbohydrates: 52g
Omega-3 rich, dairy-free
Final Thoughts
Chilli Soy Salmon with Wok-Fried Noodles delivers everything you want in a modern Asian-inspired meal—heat, depth, texture, and speed. It’s elegant enough for entertaining yet easy enough for busy weeknights.
🔥 Turn up the heat, fire up the wok, and enjoy every glossy bite.
- 1/3 cup (90g) honey
- 100ml light soy sauce
- 1 long red chilli, seeds removed, finely chopped
- 4 x 180g salmon fillets, pin-boned
- 1 tbs olive oil
- 2 tsp sesame oil
- 200g baby spinach leaves
- 2 tsp grated ginger
- 300g fresh Singapore (wok-ready) or thin hokkien noodles
- Lime wedges, to serve.
Step 1
Combine honey, soy sauce and chilli in a small bowl, then set sauce aside.
Step 2
Season the fish with sea salt. Heat a frypan over medium heat. Add 2 tsp olive oil and 1 tsp sesame oil to the pan, then cook fish, skin-side down, for 5 minutes or until skin is crisp. Turn and cook the fish for a further 2 minutes or until just cooked but still pink in the centre.
Step 3
Meanwhile, heat remaining 2 tsp olive oil and 1 tsp sesame oil in a wok over high heat. Add the spinach and ginger, and stir-fry for 1 minute. Add the noodles, tossing to combine and heat through.
Step 4
Pour half the chilli soy sauce over the salmon, then pour remaining sauce over the noodles and toss to combine. Serve salmon with the noodles and lime wedges to squeeze over. Enjoy it !
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