Salmon Stir-Fry with Soba Noodles Recipe

(19 ratings)

Salmon stir-fry with soba noodles
Salmon stir-fry with soba noodles
(Image credit: G5_Studio2)
Total Time20 mins

Stir-fries are a week night meal classic and also super quick to recreate for a healthy lunch recipe.

This salmon recipe helps you towards one of your two recommended portions of fish a week, while the bean sprouts and mangetout are a step towards adding more fresh beg into your diet.

Soba noodles are thin Japanese noodles made of buckwheat flour, and add a lovely oriental twist to a classic stir-fry, while the ginger and lime zest add a wonderful zingy taste to make this healthy dinner recipe extra special.



  1. Heat a wok to medium high, add half the oil and allow to heat up for a few seconds, add the salmon skin side up, cook for 3 or 4 minutes on each side, allowing it to brown. Remove from the pan and set aside.
  2. Cook the soba noodles according to pack instructions, run under cold water in a colander, toss in a little oil, set aside.
  3. Turn the wok heat down slightly, add the remaining oil then after a few seconds add the garlic, ginger and chilli. Stir-fry for a minute before adding the mangetout, cook for another 1-2 minutes then add the noodles, bean sprouts, spring onions, lime zest and juice, mix well then flake in the salmon. Stir-fry for another 1-2 minutes, sprinkle over the coriander.


  • 2tbsp sunflower oil
  • 500g (1lb 2oz) salmon fillet, cut into 4
  • 200g (7oz) soba noodles
  • 2 cloves garlic, crushed
  • 2.5cm (1in) piece fresh ginger, finely grated
  • 1 red chilli, seeds removed, finely chopped
  • 150g (5oz) mangetout, halved lengthways
  • 100g (4oz) bean sprouts
  • 3 spring onions, finely sliced
  • 1 lime, zest and juice
  • large handful coriander leaves, chopped
Katy McClelland

Katie McLelland is a food stylist, chef, recipe developer, home economist, eater-  and everything in-between. She specialises in creating recipes for social media channels to editorial and advertising content as well as the occasional bread, cake, pudding and menus in real life.

Katie is also a home economist for film and TV. Current projects including Cooking with the Stars (South Shore), Matilda (Poppet Productions), Landscapers (Sister), This Sceptered Isle (Revolution Films) and The Great season 2 (Yekaterina Uk ltd).