Flavorful Chili Salmon Noodles with Zesty Asian Glaze

Craving a meal bursting with vibrant flavors? You can whip up a truly delightful weeknight dish: these incredible Chili Salmon Noodles. This recipe makes dinner a breeze, combining flaky salmon with a sweet, spicy, and savory Asian glaze.

Get ready for a perfectly balanced meal that’s both quick to prepare and deeply satisfying, making Chili Salmon Noodles an instant family favorite.

Why You’ll Love These Chili Salmon Noodles

This isn’t just another weeknight meal; it’s a culinary experience designed for ease and enjoyment. You’ll quickly discover why these Chili Salmon Noodles will become a staple in your kitchen.

• Quick & Easy Preparation: Spend less time cooking and more time enjoying. This recipe is perfect for busy evenings.
  
• Delicious Sweet & Spicy Flavors: The zesty Asian glaze hits all the right notes, creating an irresistible taste sensation.
  
• Healthy & Satisfying Meal: Packed with protein from the salmon and fresh vegetables, this dish keeps you feeling full and energized.
  

  Research from the Cleveland Clinic highlights that salmon is a rich source of omega-3 fatty acids, beneficial for heart and brain health.

• Versatile for Customization: Easily adapt ingredients to suit your preferences or what you have on hand.
  
• Great for Meal Prep: Prepare a larger batch and enjoy delicious leftovers throughout the week.

Ingredients

Creating these delectable Chili Salmon Noodles starts with gathering fresh ingredients. This recipe divides easily into components for the chili salmon and the flavorful chili noodles, ensuring every bite is perfect.

For the Chili Salmon:

• 4 tail-end salmon fillets (the wider, flatter salmon fillets)
• 1 tbsp olive oil
• ¼ tsp garlic salt
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp sesame oil
• pinch black pepper
• 3 tbsp light brown sugar

For the Chili Noodles:

• 1 tbsp sesame oil
• 1 tbsp sunflower or other flavorless oil
• 1 onion finely sliced
• 1 red bell pepper finely sliced
• 1 medium carrot peeled and sliced into fine strips
• ¼ green cabbage sliced into thin strips
• 2 chillies sliced (I like to use one red and one green – Fresno variety)
• 3 cloves minced garlic
• 800 g (1.75 lbs) cooked/fresh medium egg noodles (or 400g dried noodles, cooked)
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp chili sauce (I use sriracha)
• 2 tbsp tomato ketchup
• zest and juice of half a lime
• ¼ tsp white pepper
• 4 spring onions/scallions chopped

For Garnish:

• 1 lime cut into wedges
• 2 spring onions/scallions chopped finely
• 1 tsp sesame seeds (I like a mixture of black and white sesame seeds)

Notes & Substitutions

Feel free to adjust this recipe to your liking. You can easily modify the ingredients for your personal taste and dietary needs.

• Adjust chili for spice preference: Increase or decrease the number of chilies to control the heat level.
  
• Swap salmon for other fish: Try trout, cod, or even firm white fish if salmon isn’t available.
  
• Use dried noodles if fresh unavailable: Follow package instructions for cooking dried egg noodles to al dente.
  

  For best results, Whirlpool provides guidance on how to cook pasta al dente for a firm, chewy texture.

• Vary vegetables easily: Broccoli florets, snap peas, or mushrooms are fantastic additions.
  
• Gluten-free soy sauce option: Use tamari for a gluten-free version of this dish.

Equipment

You don’t need fancy tools to create this delightful dish. Gather these basic kitchen essentials, and you’ll be ready to start cooking.

• Grill tray or baking sheet
• Small mixing bowl
• Wok or large frying pan
• Spatula or tongs
• Basic kitchen knives

Instructions For The Best Chili Salmon Noodles

Prepare for a straightforward cooking process that results in incredible Chili Salmon Noodles. We’ll tackle the salmon and noodles in two separate parts before bringing them together for a fantastic meal.

Part 1: Preparing and Cooking the Chili Salmon

1. Preheat your grill (broiler) to high. This ensures your salmon gets a beautiful char and cooks quickly.
   
2. Line a grill tray with foil. This makes cleanup a breeze and prevents sticking.
   
3. Place the salmon fillets, skin-side up, on the prepared tray. The skin protects the flesh during the initial grill.
   
4. Grill the salmon for 2 minutes. This initial blast of heat helps to crisp the skin slightly.
   
5. Meanwhile, mix the glaze ingredients in a small bowl. Combine the olive oil, garlic salt, light soy sauce, dark soy sauce, sesame oil, black pepper, and light brown sugar thoroughly. This creates a rich, sweet, and savory coating for your chili salmon.
   
6. Turn the salmon fillets over. Drizzle the glaze generously over each piece. Don’t worry if some sauce pools on the tray; it will caramelize beautifully.
   
7. Return the tray to the grill (broiler) and cook for a further 4-6 minutes. Baste the salmon once or twice with the glaze as it cooks. Keep a close eye on it until the salmon is just cooked through and flakes easily.
   
8. Remove the tray from the grill. Cover the cooked chili salmon with foil and let it rest while you prepare the noodles.

Part 2: Cooking the Chili Noodles

1. Heat 1 tablespoon of sesame oil and 1 tablespoon of sunflower oil in a wok or large frying pan over high heat. The high temperature is key for a proper stir-fry.
   
2. Add the finely sliced onion, red bell pepper, and carrot to the hot pan. Stir-fry these vegetables for 2 minutes, moving everything with your spatula regularly to ensure even cooking.
   
3. Next, add the sliced cabbage, sliced chilies, and minced garlic. Continue to stir-fry for one minute. The aromas will start to develop wonderfully.
   
4. Add the pre-cooked or fresh medium egg noodles to the pan. Using tongs makes it easier to toss and combine everything evenly.
   
5. Toss all the ingredients together for 2 minutes. Ensure the noodles are separating and integrating with the vegetables. This is where your chili noodles truly begin to form.
   
6. Add the light soy sauce, dark soy sauce, chili sauce, tomato ketchup, the zest and juice of half a lime, and white pepper. These ingredients create the signature zesty Asian flavor.
   
7. Finally, add the chopped spring onions. Toss everything together, heating for a further 2-3 minutes, until the noodles are hot throughout and coated evenly.

Part 3: Assembling and Serving

1. Divide the hot chili noodles among four plates or bowls.
   
2. Top each portion of noodles with a piece of the rested chili salmon. Drizzle any remaining glaze from the salmon tray over the fish and noodles for extra flavor.
   
3. Serve immediately. Garnish each plate with fresh lime wedges, a sprinkling of finely chopped spring onions, and a mix of black and white sesame seeds. Enjoy your flavorful Chili Salmon Noodles!

Pro Tips & Troubleshooting

Mastering this recipe is simple with a few expert tricks. These tips will help you achieve perfect results every time you make Chili Salmon Noodles.

• Perfect Salmon: Avoid overcooking the salmon. It should be tender and flaky, not dry.
• Crispy Noodles: Use a hot wok or pan and avoid overcrowding it. This ensures your noodles achieve that desirable stir-fried texture.
• Prevent Sticking: If using dried noodles, rinse them in cold water after cooking and toss with a little oil. This prevents them from clumping.
• Adjust Spice: Always taste and adjust chili quantity to your preferred heat level. You can add extra chili flakes at the end if needed.
• Vegetable Prep: Slice vegetables thinly and uniformly for even cooking and a consistent texture in your noodle dish.

Serving, Storage & Variations

These Chili Salmon Noodles are incredibly versatile, offering options for serving, storing, and customizing. You’ll love how easily you can adapt this delicious meal.

Serving Suggestions:

Enjoy your flavorful Chili Salmon Noodles immediately after preparation for the best taste and texture. The fresh lime wedges add a bright, zesty finish.

Storage:

Store any leftover chili salmon noodles in an airtight container in the refrigerator for up to 3 days. Ensure the salmon is fully cooled before storing.

Reheating:

Gently reheat the leftovers in the microwave or quickly stir-fry them in a pan with a splash of water or soy sauce. This prevents the noodles from drying out.

Make Ahead:

You can prepare the salmon glaze and chop all your vegetables in advance. This streamlines the cooking process on busy weeknights, making your chili salmon noodles even quicker.

Variations:

• Different Fish: Experiment with other fish like trout, sea bass, or cod for a different flavor profile.
• Add More Vegetables: Incorporate additional veggies such as broccoli florets, mushrooms, or sugar snap peas.
• Extra Protein: Boost the protein content by adding pan-fried tofu cubes or shredded cooked chicken.
• Spice Levels: Easily increase or decrease the amount of fresh chilies or chili sauce to suit your heat preference.

Nutrition

Enjoying a serving of Chili Salmon Noodles provides a substantial and well-rounded meal. This dish offers a good balance of macronutrients, making it both delicious and satisfying.

This recipe is rich in healthy fats, high-quality protein, and dietary fiber. It also delivers essential vitamins and minerals from the salmon and fresh vegetables.

Frequently Asked Questions

Conclusion

You now have everything you need to create an incredibly flavorful and satisfying meal with these Chili Salmon Noodles. This dish proves that quick weeknight cooking doesn’t mean sacrificing taste or quality.

We encourage you to try this easy-to-follow recipe, perfect for beginners and busy parents alike. Share your delightful Chili Salmon Noodles creations with us in the comments.

Jake

Chili Salmon Noodles

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This Chili Salmon Noodles dish pairs flaky salmon with a vibrant sweet‑and‑spicy Asian glaze, stir‑fried vegetables and hearty egg noodles for a delicious, weeknight‑friendly meal.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 770

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 4 fillets salmon fillets
• 1 tbsp olive oil
• ¼ tsp garlic salt
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp sesame oil
• pinch black pepper
• 3 tbsp light brown sugar
• 1 tbsp sesame oil (for noodles)
• 1 tbsp sunflower oil
• 1 onion, finely sliced
• 1 red bell pepper, finely sliced
• 1 medium carrot, peeled & julienned
• ¼ green cabbage, thinly sliced
• 2 chilies (one red, one green), sliced
• 3 cloves garlic, minced
• 800 g cooked medium egg noodles (or equivalent dried)
• 1 tbsp light soy sauce (for noodles)
• 1 tbsp dark soy sauce (for noodles)
• 1 tbsp chili sauce (e.g., sriracha)
• 2 tbsp tomato ketchup
• ½ zest & juice of half a lime
• ¼ tsp white pepper
• 4 spring onions/scallions, chopped
• 1 tsp sesame seeds (black & white mix)

Equipment

• Grill tray or baking sheet
• small mixing bowl
• Wok or large frying pan
• spatula or tongs
• Basic kitchen knives & cutting board

Method

 

1. Preheat your grill/broiler to high and line a tray with foil.
2. Brush salmon fillets with olive oil, garlic salt, light soy sauce, dark soy sauce, sesame oil, black pepper and brown sugar. Place skin‑side up on tray.
3. Grill for 2 minutes, then turn fillets over, baste with glaze, and grill for another 4–6 minutes until salmon flakes easily. Cover with foil and rest.
4. Heat sesame oil and sunflower oil in a wok or large pan over high heat. Add onion, red bell pepper and carrot; stir‑fry 2 minutes.
5. Add cabbage, chilies and garlic; stir‑fry 1 minute more.
6. Add cooked egg noodles to the pan and toss together for 2 minutes until vegetables and noodles combine.
7. Stir in light soy sauce, dark soy sauce, chili sauce, ketchup, lime zest & juice and white pepper. Add spring onions and toss 2–3 minutes until well coated and heated through.
8. Divide noodles into four bowls, top each with a salmon fillet, and drizzle remaining glaze over. Garnish with lime wedges, chopped spring onions and sesame seeds. Serve immediately.

Nutrition

Calories: 770kcalCarbohydrates: 79.5gProtein: 44.7gFat: 29.8gSaturated Fat: 4gCholesterol: 169mgSodium: 2135mgFiber: 7gSugar: 22.3g

Notes

• Feel free to adjust the chilies based on your preferred spice level.
• Swap salmon for trout or cod if needed, and use tamari instead of soy sauce for a gluten‑free version.

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