Peanut, Ginger and Sesame Salmon Noodles
Peanut, Ginger and Sesame Salmon Noodles



  • 2 frozen salmon fillets, skinned
  • 2 tsp toasted sesame oil
  • 1 tsp peanut butter
  • 2 tbsp ginger paste
  • 1 lime, juice only
  • 2 tbsp dark soy sauce
  • 300g wok-ready egg noodles
  • 1 red chilli, sliced
  • Bunch of coriander
  • 4 spring onions, shredded
  • Preheat the oven to 180C. Pop the salmon fillets on a baking tray and cover with foil. Bake in the oven for 15 mins, flipping over half way. Meanwhile, whisk half the sesame oil with the ginger, peanut butter, lime juice and soy in a bowl.
  • Pour the remaining oil into a wok, and toss in the noodles with a splash of water. Heat through, then take off the heat and dress in your ginger and peanut sauce. Slice the chilli, and toss into the noodles with the chopped coriander and spring onions. Flake in the cooked salmon, gently toss to combine, and serve with lime wedges.
20 mins
2 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box