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Soy and Sesame Salmon with Vegetable Chow Mein

Soy and sesame marinated salmon served with a delicious vegetable chow mien. A quick and healthy midweek dinner.
Active Time: 20 minutes
Total Time: 2 hours 20 minutes
Marinating Time: 2 hours


For the vegetable chow mein

  • 100 g dried medium egg noodles
  • 1 inch cube fresh ginger
  • 2 cloves of garlic
  • 4 spring onions
  • 1 medium carrot
  • 1 red pepper
  • A handful of mangetout
  • 1 tsp toasted sesame oil
  • 1 tsp sunflower oil
  • 2 tsp dark soy sauce
  • 2 tsp light soy sauce
  • 2 tsp shoaxing rice wine
  • Salt and pepper

For the salmon

  • 2 boneless skinless salmon fillets - I prefer the short fat ones rather than the wide flat ones
  • 2 tsp dark soy sauce
  • 2 tsp toasted sesame oil
  • Salt and pepper


  • Prepare the marinade by mixing 2 tsp dark say sauce, 2 tsp toasted sesame oil and a little salt and pepper. Add the salmon and turn it so that it's completely coated by the marinate. Cover and put it into the fridge for a few hours.
  • Pre-heat the oven to 220ºC/200ºC fan.

Cook the noodles

  • While the oven is heating, bring a pan of water to the boil.
  • Add the noodles and cook according to the packet instructions (approximately 5 minutes) - leave the noodles on the al dente side as they'll be cooked a little further later on.
  • Once cooked, drain the noodles immediately and quickly cool them with cold water to prevent them from cooking further.

While the noodles are cooking, chop the vegetable

  • Chop the red pepper into thin strips.
  • Peel the carrot and chop it into matchsticks.
  • Finely chop the ginger and garlic.
  • Thinly slice the spring onions - set aside the green ends as these make a nice garnish.

Cook the salmon

  • Line a baking tray with greaseproof paper or a bake-o-glide sheet.
  • Place the salmon on the baking tray and cook for 10 minutes until the fish is flaky and opaque. If your fish is thin then check it a little earlier, similarly if it's fat it'll take a bit longer.

Cook the vegetable chow mein

  • Heat 1 tsp sunflower oil in a wok.
  • Once hot, add the garlic and ginger and cook for 30 seconds.
  • Add the cooked noodles, carrots, peppers, spring onions, mangetout, light soy sauce, dark soy sauce and rice wine and cook for 3-4 minutes until the vegetable are just soft. Keep it moving to ensure it doesn't burn.
  • Mix through 1 tsp toasted sesame oil.
  • Season with salt and pepper.
  • Serve topped with the baked salmon and some chopped spring onion ends as a garnish.


2 of your 5-a-day fruit and vegetables.
Nutrition information provided excludes any additional salt adding as seasoning.


Calories: 649kcal | Carbohydrates: 51g | Protein: 37g | Fat: 32.6g | Saturated Fat: 11.6g | Sodium: 1280mg | Fiber: 4.8g | Sugar: 13g

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.

Course: Main Course
Cuisine: Chinese
Keyword: Family Friendly Dinner
Author: Charlotte Oates