Asian Salmon with Chilli Noodles (gluten free)
Asian Salmon with Chilli Noodles makes a perfect easy meal. It can be on the table in 30 minutes and is deliciously spiced, flavoursome and nutritious. Made with Tamari soy sauce and rice noodles, it’s also gluten free and dairy free.
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Asian Salmon with Chilli Noodles – the perfect mid-week meal
I’ve been eating this Asian Salmon with Chilli Noodles for years. It’s one of my favourite mid-week meals. Not only is it incredibly quick and easy to make (it can be on the table in 30 minutes), but made with Tamari soy sauce and instant rice noodles, it’s also gluten free AND dairy free. Even better… if you’re watching your weight, it will fill you up for under 500 calories a portion!
So… if you love a little Asian spice and are partial to a salmon meal, why not give it a try. 😄
Why you’ll love this recipe
- It’s utterly yummy, perfectly spiced and fresh-flavoured
- Under 500 calories per portion
- Packed with delicious salmon protein
- Gluten free AND dairy free
- Super-quick and easy to make
- All the ingredients are straightforward and can be found in the local supermarket
Ingredients needed to make Asian Salmon
Asian Salmon with Chilli Noodles consists of two elements… The marinated spiced salmon and the chilli noodles. To make it, you need the following ingredients:
Salmon and gluten free Asian marinade
- Salmon – one fillet per person
- Soy Sauce – NOTE: standard soy sauce contains wheat. Use Japanese Tamari which is usually naturally gluten free. And check labels carefully for any risk of cross-contamination.
- Sunflower or Peanut (Groundnut) Oil
- Ginger Root – finely grated
- Garlic – crushed
- Chinese 5 Spice Powder – Easily sourced in the supermarket herbs and spices section
- Sugar – light brown, golden or white
Chilli Noodles
- Instant Vermicelli (fine cut) Rice Noodles – Found in the Asian section of the supermarket. These rice noodles are dried and sold in packets, usually split into portioned blocks. They are naturally gluten free… But remember to check labels for any hidden gluten or cross-contamination.
- Spring Onions (salad onions)
- Fresh Chilli – red or green. Choose your chillies according to your palate… hot, medium or mild!
- Fresh Coriander (Cilantro)
- Sesame Seeds – toasted to make them intense and nutty
How to serve Asian Salmon with Chilli Noodles
Most of the time, I eat Asian Salmon just as it is… On a tasty bed of spiced noodles… done! But if you want to add some extra veg, why not try a side or two of:
- Pan-fried broccoli doused with a splash of gluten free Oyster Sauce
- Garlic-Sesame Sauteed Spinach
- Easy Bok Choi
- Steamed Edamame
- Dry Fried Green Beans
How to store and reheat leftovers
If you have any leftovers, they should be popped in an airtight container (all together is fine). When you are ready for Asian Salmon mark 2… Simply pop it in the microwave, cover it to keep moist and zap on high for a couple of minutes until piping hot.
Leftovers can be stored in the fridge for up to 3 days.
Not recommended for freezing.
More Asian-inspired meal inspiration on the blog…
- Vietnamese Chicken Phở
- Fish Bolognese (from the Maldives)
- Red Lentil Dahl
- Saag Paneer
- Japanese Fried Tofu
- Keema Matar (Vegan)
- Buckwheat Pasta with Asian Spiced Prawns
- Peanut Butter Chicken Curry
Ready to make gluten free Asian Salmon with Chilli Noodles?
And that’s it! Gluten free Asian Salmon with Chilli Noodles done! I hope you love it. Let me know what you think with a comment at the bottom or via message on social media (Instagram, Facebook, Pinterest). I always love to hear from you.
Don’t forget to tag me in if you share any photos or stories so I get to see them.
For lots more gluten free meal inspiration head over to my special index for Gluten Free Meals or Gluten Free Lunch. Or for everything else… Start at the main Gluten Free Recipe Index and navigate from there.
All recipes on the blog are shared with my love for free
Asian Salmon with Chilli Noodles (gluten free)
Key equipment
- chopping board
- colander
- large frying pan/skillet
- kitchen tongs/heat-proof spatula
Ingredients
Marinated Salmon
- 3 tbsp gluten free soy sauce (= 45g) Japanese Tamari (check labels carefully for GF)
- 1½ tbsp sunflower or peanut oil
- 3 tsp ginger root – finely grated
- 2 cloves garlic – crushed
- ¼ tsp Chinese 5 Spice powder
- 1½ tsp sugar light brown, golden or white
- 4 salmon fillets skin on
Chilli Noodles
- 180 g instant vermicelli rice noodles – gluten free (= 45g per person)
- 4 to 5 spring onions – trimmed and shredded/cut into strips lengthways
- 1 to 2 fresh chillies (green or red) – hot or mild as preferred (deseeded and chopped finely)
- 15 to 20 g fresh coriander – finely chopped + a few (optional sprigs for garnish)
- 1 tbsp sesame seeds toasted
- 1 tsp additional sesame seeds toasted – to serve
- a few thin slices of chilli (optional) for garnish
Instructions
Make the Marinade
- In a bowl large enough to fit and marinate the salmon, mix together the soy sauce, oil, ginger, garlic, 5 Spice powder and sugar.
- Add the salmon and coat well with the marinade.
- Set aside and use a spoon to re-coat intermittently. The longer the salmon sits in the marinade, the more flavour it will take on. But it can also be marinated and cooked as soon as required.
Noodles
- Prepare the instant noodles as per instructions on the pack (usually: place in a bowl; pour over boiling water; set aside to soak for 5 minutes).
- Drain and rinse in several changes of cold water to remove any excess starch, then set aside to drain thoroughly in a colander.
Cooking
- Heat a large non-stick frying pan or skillet.
- When very hot, transfer the salmon fillets to the pan (leaving the marinade in the bowl).
- Cook for about 5 minutes on each side until golden and beginning to char slightly (larger salmon fillets will require longer).
- When cooked, remove from the pan and keep warm either in a low oven or in a dish covered with foil.
- Add the drained noodles to the hot pan with the remaining marinade and toss well to coat. Cook for 3 to 5 minutes.
- Add the spring onions, chilli, chopped coriander and sesame seeds and toss again to mix through evenly.
- Continue to cook for a couple of minutes more until the onions have wilted and the noodles are piping hot.
- Divide the noodles between plates and place a piece of salmon on top of each.
- Sprinkle with the extra sesame seeds and garnish with sliced chilli.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
