Salmon Ginger Soba Noodles

Salmon Ginger Soba Noodles

  • 30 mins
  • Easy
  • Mains
  • 1-2 Servings


  • 60ml Yutaka Soy Sauce
  • 600g De-boned Skinless Salmon Fillets (cut into 3cm pieces)
  • 1 Tbsp Ginger
  • 1 Tbsp Sesame Oil
  • 2 Tbsp Sunflower Oil
  • 4 Sliced Spring Onions
  • 60ml Rice Wine
  • 270g Cooked Yutaka Soba Noodles
  • 4 Tenderstem Broccolis
  • 120g Frozen Edamame
  • 1 Tsp Sesame Seeds


  1.  For the marinade, mix together the ginger, sesame oil, and 2 tablespoons of Tamari in a bowl.
  2. Add the Salmon to the mixture and toss it to ensure it is evenly coated. Set it aside to marinate for 10 minutes.
  3. Heat 2 teaspoons of sunflower oil in a wok over high heat. Place half of the marinated salmon in the wok and cook it, turning occasionally, for 2-3 minutes or until it is just cooked.
  4. Once done, remove the cooked salmon from the wok. Repeat this process with another 2 teaspoons of oil and the remaining salmon.
  5. Set the cooked salmon aside to rest, covering it loosely with foil for about 5 minutes.
  6. Add the remaining 1 tablespoon of oil to the wok along the spring onion. Stir-fry the spring onion for 2 minutes. Then, add rice wine, broccolini, edamame, the remaining 1 tablespoon of tamari, and 60ml of water.
  7. Cook and stir the ingredients for 3-4 minutes or until the liquid has slightly reduced. Now, introduce the noodles to the wok with the cooked salmon and any resting juices.
  8. Toss everything together to warm through. Before serving, top the dish with sesame seeds. 

Discover more recipes