Soy Ginger Glazed Salmon With Stir Fried Udon Noodles Recipe

About this recipe

Soy Ginger Glazed Salmon with Stir-Fried Udon Noodles is the perfect blend of protein-packed goodness and vibrant Chinese-inspired flavors. This dish features succulent salmon fillets glazed in a tangy, aromatic soy-ginger sauce, which pairs beautifully with stir-fried udon noodles tossed with fresh vegetables like carrots, mooli radish, and chow chow. The noodles soak up the rich flavors, while the vegetables provide a delightful crunch and essential nutrients. This medium-difficulty recipe takes only 45 minutes, making it ideal for a cozy weeknight dinner or a gym-focused meal prep. With 38g of protein per serving and a balanced mix of carbs and fats, it's tailor-made for fueling your active lifestyle. Serve it fresh and hot, garnished with spring onions for a touch of freshness. Whether you're craving comfort food or looking for a high-protein dinner option, this dish is a surefire winner!

Ingredients

• 230G Mowi Asc Scottish Salmon Fillets
• - Kikkoman Soy Sauce
• 100G Ginger 100G
• 250G Yutaka Dried Udon Noodles, 250G
• 50G Black Garlic Cloves, 50G
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 250G Spanish Lemon Honey, 250G
• - Biona Capers In Olive Oil
• 100 g Yorkshire English Carrots 100G
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 3 Pack Fresh Chow Chow Vegetable I Fresh Chayote Squash I Pack Of 3
• - Mama Sita'S Annatto Powder
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• Bunch Spring Onion (Bunch)

Instructions

1. 1. Peel and finely chop the garlic and ginger, then set them aside.
2. 2. In a small bowl, mix soy sauce, rice vinegar, honey, and half the chopped ginger to create the glaze.
3. 3. Heat a non-stick pan over medium heat, add olive oil, and sear the salmon fillets for 2 minutes on each side.
4. 4. Pour the soy-ginger glaze over the salmon and let it simmer for 5 minutes until the glaze thickens and coats the fillets.
5. 5. Meanwhile, cook the udon noodles according to the package instructions, then drain and set aside.
6. 6. Slice the carrots, mooli radish, and chow chow vegetable into thin strips for stir-frying.
7. 7. Heat the remaining olive oil in a wok, add the chopped garlic and ginger, and sauté until fragrant.
8. 8. Add the sliced vegetables to the wok, sprinkle with Chinese Five Spice, and stir-fry for 5 minutes until tender-crisp.
9. 9. Add the cooked udon noodles to the wok, toss with the vegetables, and season with soy sauce, salt, and black pepper.
10. 10. Plate the stir-fried udon noodles and top with the glazed salmon fillets.
11. 11. Garnish with finely chopped spring onions and serve immediately.