Chinese salmon noodle salad - Recipes - Slimming World

Video: Chinese salmon noodle salad

Chinese salmon noodle salad
  • Serves: 4
  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Syns per serving:

Take this tasty salad to work and enjoy hot or cold. You’ll be the envy of your colleagues at lunch!


  • 4 skinless and boneless salmon fillets
  • 2 tsp Chinese five-spice powder
  • 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 your grill to hot. Place the salmon fillets on the grill rack, sprinkle over the five-spice powder 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 non-stick 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.

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