Name: Soy & Ginger Salmon with Soba Noodles Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 thumb-sized piece ginger, peeled and finely chopped; 1 garlic clove, finely chopped; 6 tbsp light soy sauce; 4 tbsp rice wine vinegar; 4 salmon fillets, about 140g/5oz each; 200g soba noodles; 350g frozen soya beans, defrosted; 2 x 175g packs baby corn and mange tout mix, chopped

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Introduction

This Soy & Ginger Salmon with Soba Noodles is a quick and flavorful dish perfect for busy weeknights. The fresh ginger and garlic marinade adds a delicious Asian-inspired twist to tender salmon, served alongside nutritious soba noodles and crisp vegetables.

A white plate on a white marbled surface holds two main parts: a piece of cooked salmon fillet on the right side, showing a golden-brown crispy skin and soft pink inside where a fork cuts a small portion; on the left side, there is a neat pile of brown soba noodles mixed with light green edamame beans and pale yellow baby corn slices, with some thin cracked green onion strips on top. A silver fork with a woman's hand holding it is on the plate near the noodles and salmon. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Thumb-sized piece ginger, peeled and finely chopped
1 garlic clove, finely chopped
6 tbsp light soy sauce
4 tbsp rice wine vinegar
4 salmon fillets, about 140g/5oz each
200g soba noodles
350g frozen soya beans, defrosted
2 x 175g packs baby corn and mange tout mix, chopped

Instructions

Step 1: In a small bowl, combine the chopped ginger, garlic, soy sauce, and rice wine vinegar. Add the salmon fillets and let them marinate for 10 minutes.
Step 2: Heat a large non-stick frying pan over medium heat. Using a slotted spoon, lift the salmon from the marinade and fry for 2-3 minutes on each side until cooked through. Then, pour in the marinade along with a splash of water and let it bubble for 1 minute to create a sauce.
Step 3: Cook the soba noodles according to the package instructions. Three minutes before the noodles are done, add the defrosted soya beans, then add the chopped baby corn and mange tout mix for the final minute of cooking.
Step 4: Drain the noodles and vegetables thoroughly. Serve the noodles and veg alongside the salmon, spooning the sauce over the top.

Tips & Variations

For extra flavor, add a teaspoon of toasted sesame oil to the marinade before cooking.
Swap the salmon for chicken or tofu if you prefer a different protein.
Fresh lime juice squeezed over before serving adds a bright, zesty note.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until heated through, adding a splash of water to loosen the sauce if needed. For best texture, it’s recommended to reheat the salmon separately from the noodles.

How to Serve

A white plate on a white marbled surface holds two main parts: on the left, a nest of brown soba noodles mixed with green edamame beans and light green baby corn, creating a fresh and slightly shiny texture; on the right, a thick, grilled salmon fillet with a golden-brown crust and juicy inner pink layer, where a woman’s hand holds a fork cutting a small piece from the salmon, showing the flaked fish texture inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for this dish?

Yes, you can substitute soba noodles with udon, rice noodles, or even whole wheat spaghetti depending on what you have available. Cooking times may vary, so follow the package instructions.

How do I know when the salmon is cooked perfectly?

Salmon is perfectly cooked when it flakes easily with a fork but is still moist inside. Cooking it for 2-3 minutes per side on medium heat usually achieves this with 140g fillets.