Salmon with Chilli and Oyster Sauce Noodles

Jump to Recipe

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!

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!   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...

Featured Comment

Other recipes you might also like to try

Click here for all fish dishes, and here to browse Chinese recipes.

Recent New Recipes

Category Spotlight...

SNACKS

Snacks are the perfect way to satisfy hunger between meals or to indulge in something light yet flavourful. If you're cooking for a picnic, party or buffet you'll find a great selection of recipes from chips and savoury dips and houmous, to hot and cold sandwiches, quiche, sausage rolls, salads and LOTS more!!

Browse snacks

How to make this 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 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

1. 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.
2. Cook the noodles according to the packet instructions then drain and toss them through with a splash of sesame oil. Put to one side.
3. 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.
4. 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.
5. 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.
6. 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.

Recipe Collection Spotlight...

8 WAYS WITH SKIN ON BONE IN CHICKEN THIGHS

Skin on bone in chicken thighs are moist and juicy and are pretty easy to cook with...baked in the oven, barbecued and pan fried.   Buy a pack of thighs and make any one of the following delicious recipes...

Browse the collection

5 from 2 votes

Salmon with Chilli and Oyster Sauce Noodles

By: Deborah

Spicy and sweet vegetables and noodles, with Chinese takeaway salt and pepper chilli salmon.

PREP: 20 minutes minutes

COOK: 18 minutes minutes

TOTAL: 38 minutes minutes

Course: Main

Cuisine: Chinese

Servings: 2 people

PRINT RECIPE PIN RECIPE RATE RECIPE

Cook ModePrevent your screen from going dark

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 medium onion sliced
• 15 g (0.5 oz) piece of fresh ginger peeled and cut into small matchsticks
• 0.5 tsp chilli flakes
• 1 medium carrot peeled and thinly sliced or cut julienne style
• 170 g (6 oz) broccoli cut into small florets
• 80 g (2.8 oz) green beans cut into approx. 2.5 cm pieces
• 1 large peppers 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. 

 

You might also like to try:

• fish dishes
• Chinese dishes

Nutrition

Calories: 736kcal | Carbohydrates: 66g | Protein: 49g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 140mg | Sodium: 1646mg | Potassium: 1774mg | Fiber: 9g | Sugar: 10g | Vitamin A: 6605IU | Vitamin C: 156mg | Calcium: 160mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS Angus & Oink, chilli flakes, Chinese Food Made Easy, Chinese takeaway salt and pepper chilli rub, ching he huang, egg noodles, oyster sauce, salmon fillets

Tried this recipe?Please consider Leaving a Review!