30-Minute Salmon Noodle Bowl with Coleslaw
Pan-seared honey-teriyaki glazed salmon served over warm sesame noodles alongside a crisp, colorful Asian slaw of purple cabbage, edamame, and sesame.
Ingredients
- • 4 fresh salmon fillets (skin-on)
- • 350g Chinese wheat noodles or egg noodles
- • 3 cups shredded red and white cabbage coleslaw mix
- • 1/3 cup toasted peanuts, coarsely chopped
- • 2 spring onions, sliced
- • 2 tbsp fresh coriander leaves, chopped
- • 1/4 cup light soy sauce
- • 2 tbsp Chinkiang black vinegar (or rice vinegar)
- • 1 tbsp honey
- • 1 tbsp toasted sesame oil
- • 3 cloves garlic, minced
- • 1 tbsp finely grated fresh ginger
- • 2 tbsp peanut oil (for searing salmon)
- • Salt and black pepper to taste
Preparation Steps
In a bowl, whisk together soy sauce, Chinkiang vinegar, honey, sesame oil, minced garlic, and grated ginger. Toss half of the dressing with the shredded cabbage slaw.
Boil noodles in salted water until al dente. Drain, rinse briefly with warm water, and toss with the remaining dressing.
Season salmon fillets with salt and pepper. Heat peanut oil in a skillet over medium-high heat. Place salmon skin-side down and press gently; cook for 4-5 minutes until skin is crisp and golden, then flip and cook for 2 minutes until tender.
Divide dressed noodles among four bowls. Top each with a crispy seared salmon fillet, a generous heap of crunchy cabbage slaw, chopped roasted peanuts, spring onions, and fresh coriander.