Chinese Style Salmon Noodle Salad


You must try this super tasty salad hot or cold! You can eat for lunch or dinner! Customers favourite!


Serves 4

Prep time: 30 mins 

  • 4 salmon fillets
  • 2 tsp Chinese five-spice
  • 250g dried egg noodles
  • low calorie cooking spray
  • 1 red pepper, deseeded and finely sliced
  • 10 spring onions, sliced
  • 140g mangetout, halved diagonally
  • 2 garlic cloves, crushed
  • 1cm piece root ginger, peeled and finely grated
  • 2 x 225g cans water chestnuts, drained
  • 200g baby sweetcorn
  • 60g fresh bean sprouts, rinsed
  • 6-8 tbsp dark soy sauce


  1. Preheat the grill to hot. Place the salmon fillets on the grill rack, sprinkle over the five-spice and grill for 10-12 minutes or until cooked through. Set aside.
  2. Meanwhile, cook the noodles according to the packet instructions. Drain and set aside.
  3. Spray a wok with low calorie cooking spray and place over a high heat. Add the red pepper, spring onions, mangetout, garlic, ginger, water chestnuts, sweetcorn and bean sprouts, and stir-fry for 6-8 minutes.
  4. Add the cooked noodles to the wok with the soy sauce, mix well and stir-fry for 1-2 minutes. Remove from the heat.
  5. Break the salmon fillets into bite-sized pieces and gently toss into the noodle mixture.
  6. Eat hot, or cool, cover and chill until you're ready to eat