Garlic & spring onion salmon noodles

Garlic & spring onion salmon noodles
  • Serves 2
  • Prep Time: 10 mins
  • Cook Time: 25 mins


  • For the oil
  • 2 Large clove of garlic, thinly sliced
  • 1/2 bunch Spring onions
  • 2 tbsp Flavourless oil (vegetable or sunflower)
  • 2 tbsp Soy sauce
  • 1 tsp Sugar
  • 1 tsp Toasted sesame seeds
  • For the fish
  • 2 MOWI fresh fillets
  • 2 tsp Oil
  • 2 tbsp White sesame seeds
  • 1 tsp Black sesame seeds
  • 2 nests Wholewheat egg noodles
  • Oil for frying


  1. 1

    Cook noodles according to packet instructions. Rinse with cold water, drain and set aside.

  2. 2

    Trim the roots from the spring onions. Cut them in half lengthways, and then again widthways so that the green and white parts are separated.

  3. 3

    Place the oil in a saucepan on a medium heat. Add the garlic and then the onion. The oil should be warm enough to wilt the onions, but not burn the garlic. This should take between 8-15 minutes. When the oil is fragrant and the garlic and onions are just starting to turn brown remove them from the oil with a slotted spoon and transfer to a plate.

  4. 4

    Add the soy sauce and sugar to the oil.

  5. 5

    Turn the heat up until it starts to bubble and the sugar dissolves. Remove from the heat.

  6. 6

    Meanwhile, cook the salmon. Pour the black and white sesame seeds on to a plate. Season the fish and press into the seeds to coat all over.

  7. 7

    Pour 1 tsp of oil into a small frying pan over a medium-high heat and cook skin side down for 3-4 minutes until the skin is crisp. Turn over the salmon and cok for a further 3 minutes.

  8. 8

    Add the noodles to the seasoned oil and toss until well coated. Divide the noodles between two plates, topping with the reserved onions.

  9. 9

    Place your noodles onto a plate and top with a salmon fillet.


Dinner ideas

Garlic and spring onion oil noodles and sesame-crusted salmon