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Stir-fried salmon noodles with spinach

by Sarah Randell

Looking for something that's fast and fresh for supper tonight? Try these salmon noodles – brilliant with chicken or prawns, too. What's your favourite quick midweek supper? We're always looking for inspiration!


  • olive oil
  • 2 tsp finely chopped root ginger
  • 1 red chilli, deseeded and finely chopped
  • 2 pak choi, sliced into thin wedges
  • 2 skinless salmon fillets, in chunks
  • 350-400g straight-to-wok noodles
  • 2 handfuls of young-leaf spinach
  • soy sauce, to serve


  1. Heat a little oil in a wok until smoking, then add the ginger and chilli; stir-fry for 30 seconds.
  2. Add the pak choi and the salmon; stir-fry for 3-4 minutes.
  3. Put the noodles in the wok, separating them as you go; add a dash of water and toss everything together until the noodles are hot.
  4. Stir through the spinach to wilt.
  5. Serve in warm bowls with soy sauce on the side.


Add sliced tenderstem broccoli or sugar snaps for extra crunch

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