I have taken inspiration from the prawn and vegetable fried rice, dan dan noodles and also the Singapore-style noodles recipes from Ching-He Huang's Chinese Food Made Easy recipe book to create this salmon with chilli and oyster sauce noodles dish. It's really yum, even though I do say so myself!
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One of David's ex-work colleagues and friends had mentioned how he'd bought a Chinese takeaway salt and pepper chilli rub to put on chips. I think it might have been the Kerala brand that he'd bought. I then saw the Angus & Oink version in our local butcher - Meet the Meat - and decided I'd need to buy some! You can also get it on Amazon - I've included a link below. I've used the rub on our chunky oven chips and when cooking skin on chicken thighs, drumsticks or wings. It's seriously delicious and so I decided I'd give it a try on salmon - I wasn't disappointed.
For the vegetables and noodles, you get a lovely heat from the ginger and chilli flakes and the oyster sauce also gives a hint of sweetness. Top it off with pan fried salmon seasoned with the Chinese takeaway salt and pepper chilli rub and you have this incredibly moreish salmon with chilli and oyster sauce noodles dish! Honestly, we could eat it every week...
Tips
- The most important tip I can give is to have all of the ingredients looked out and prepared, and also to read the instructions prior to starting to cook. It comes together pretty quickly once you have the noodles and salmon cooked and set aside.
- Feel free to change the combination of vegetables...depending on what's in your fridge.
Other Recipes
You might also like to try:
- fish dishes
- dan dan noodles
- chiang mai noodles (thermomix)
- crispy chilli turkey noodles
- chicken and cashew nut stir-fry
- steamed jasmine rice
Ingredients
- 2 salmon fillets
- 1 tsp Chinese takeaway salt and pepper chilli rub (we use Angus & Oink)
- 2 tbsp groundnut oil
- 2 nests medium egg noodles
- sesame oil
- 1 onion (approx. 115g), sliced
- 15g piece of fresh ginger, peeled and cut into small matchsticks
- 0.5 tsp chilli flakes
- 1 medium carrot (approx. 100g), peeled and cut julienne style
- 170g broccoli, cut into small florets
- 80g green beans, cut into approx. 2.5 cm pieces
- 1 large (or 2 small) peppers (approx. 195g, any colour), deseeded and sliced
- 1 tbsp Shaoxing rice wine
- 1.5 tbsp light soy sauce
- 3 tbsp oyster sauce
- 2 spring onions, sliced at an angle
- sesame seeds, to garnish
Instructions
- Put the salmon fillets on a plate and sprinkle 0.5 tsp of the salt and pepper chilli rub on each fillet. Set aside until you’re ready to cook the salmon at step 3.
- Cook the noodles according to the packet instructions then drain and toss them through with a splash of sesame oil. Put to one side.
- Next, cook the salmon – heat a medium frying pan over a high heat and add 1 tbsp of groundnut oil. Cook the salmon skin side down for 3 minutes, then turn over and cook for 30 seconds to 1 minute, depending on the thickness of your fillets. Once finished cooking, turn the salmon back onto the skin side – set the pan aside for the fish to rest while you cook the vegetables.
- Now cook the vegetables - heat a wok over a high heat and add 1 tbsp of the groundnut oil. Once the wok is smoking, add the onions, ginger and chilli flakes and stir-fry for 30 seconds, stirring constantly. Then add the carrots and broccoli, and stir-fry for 30 seconds, stirring constantly. Next add the green beans and stir-fry for 30 seconds, stirring constantly. Add the peppers and 1 tbsp Shaoxing rice wine, and stir-fry for 30 seconds, stirring constantly. Add the 1.5 tbsp light soy sauce and stir to mix.
- Now add the noodles and stir well to mix through the vegetables. Add 3 tbsp of oyster sauce and the spring onions, stir to mix well.
- To serve, divide the vegetables and noodles between 2 bowls. Remove and discard the skin from each salmon fillet and place a fillet into each bowl. Serve immediately, and garnish with the sesame seeds.
Salmon with Chilli and Oyster Sauce Noodles
Ingredients
- 2 salmon fillets
- 1 tsp Chinese takeaway salt and pepper chilli rub we use Angus & Oink
- 2 tbsp groundnut oil
- 2 nests medium egg noodles
- sesame oil
- 1 onion (approx. 115g) sliced
- 15g piece of fresh ginger peeled and cut into small matchsticks
- 0.5 tsp chilli flakes
- 1 medium carrot (approx. 100g) peeled and thinly sliced or cut julienne style
- 170g broccoli cut into small florets
- 80g green beans cut into approx. 2.5 cm pieces
- 1 large (or 2 small) peppers (approx. 195g) any colour, deseeded and sliced
- 1 tbsp Shaoxing rice wine
- 1.5 tbsp light soy sauce
- 3 tbsp oyster sauce
- 2 spring onions finely sliced
- sesame seeds to garnish
Instructions
- Put the salmon fillets on a plate and sprinkle 0.5 tsp of the salt and pepper chilli rub on each fillet. Set aside until you’re ready to cook the salmon at step 3.
- Cook the noodles according to the packet instructions then drain and toss them through with a splash of sesame oil. Put to one side.
- Next, cook the salmon – heat a medium frying pan over a high heat and add 1 tbsp of groundnut oil. Cook the salmon skin side down for 3 minutes, then turn over and cook for 30 seconds to 1 minute, depending on the thickness of your fillets. Once finished cooking, turn the salmon back onto the skin side – set the pan aside for the fish to rest while you cook the vegetables.
- Now cook the vegetables - heat a wok over a high heat and add 1 tbsp of the groundnut oil. Once the wok is smoking, add the onions, ginger and chilli flakes and stir-fry for 30 seconds, stirring constantly. Then add the carrots and broccoli, and stir-fry for 30 seconds, stirring constantly. Next add the green beans and stir-fry for 30 seconds, stirring constantly. Add the peppers and 1 tbsp Shaoxing rice wine, and stir-fry for 30 seconds, stirring constantly. Add the 1.5 tbsp light soy sauce and stir to mix.
- Now add the noodles and stir well to mix through the vegetables. Add 3 tbsp of oyster sauce and the spring onions, stir to mix well.
- To serve, divide the vegetables and noodles between 2 bowls. Remove and discard the skin from each salmon fillet and place a fillet into each bowl. Serve immediately, and garnish with the sesame seeds.
Notes
- The most important tip I can give is to have all of the ingredients looked out and prepared, and also to read the instructions prior to starting to cook. It comes together pretty quickly once you have the noodles and salmon cooked and set aside.
- Feel free to change the combination of vegetables...depending on what's in your fridge.
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