- In a large bowl, whisk together grated ginger, garlic, chili flakes, lime zest, lime juice, soy sauce, 1 teaspoon sesame seeds, and olive oil to create the dressing. Set aside.
- Place diced salmon in a separate bowl, pour 2 tablespoons of the prepared dressing over it, and let marinate for 30 minutes.
- Bring a pot of water to a boil, add soba noodles, and cook for 3-4 minutes. Drain and rinse under cold water to stop cooking. Add noodles to the bowl with the remaining dressing and toss to coat.
- Heat a non-stick pan over medium-high heat. Add the marinated salmon and cook for 2-3 minutes per side, or until cooked through. Add baby kale and spinach, stir, and cook for 1 minute, or until wilted.
- Transfer the cooked salmon and greens to the bowl with dressed noodles. Gently toss everything together. Serve immediately, sprinkled with remaining sesame seeds.
- Calories:550 kcal25%
- Energy:2301 kJ22%
- Protein:30 g28%
- Carbohydrates:55 mg40%
- Sugar:10 mg8%
- Salt:800 g25%
- Fat:25 g20%
Last Updated on 4 months by Neha Deshmukh
Salmon Soba Noodle Recipe – Ginger, Chili & Sesame Delight
Hey everyone! I’m so excited to share this Salmon Soba Noodle recipe with you. It’s become a total weeknight staple in my kitchen – quick, flavorful, and seriously satisfying. I first made this when I was craving something light but packed with umami, and it’s been a hit ever since! It’s a beautiful blend of Japanese-inspired soba noodles with a little Indian-inspired kick from the ginger, chili, and sesame. Let’s get cooking!
Why You’ll Love This Recipe
This isn’t your average noodle dish. It’s a vibrant explosion of flavors and textures. The delicate salmon pairs beautifully with the earthy soba noodles, and the ginger-chili-sesame dressing? Oh my goodness, it’s amazing. Plus, it comes together in under 15 minutes, making it perfect for busy evenings. It’s healthy, delicious, and guaranteed to become a new favorite.
Ingredients
Here’s what you’ll need to make this Salmon Soba Noodle magic happen:
- 6 oz soba noodles
- 11 oz salmon fillet
- 5 oz baby kale and baby spinach mix
- 1 inch fresh ginger, grated
- 2 garlic cloves, minced
- ½ – 1 teaspoon chili flakes (adjust to your spice preference!)
- 2 tablespoons soya sauce
- 1 teaspoon sesame seeds
- 1 lime zest
- 2 tablespoons lime juice
- 2 tablespoons extra-virgin olive oil
Ingredient Notes
Let’s talk ingredients! A few little things can make a big difference:
- Soba Noodles: These buckwheat noodles have a lovely nutty flavor and a slightly chewy texture. Look for 100% buckwheat soba for the best flavor and gluten-free option (always double-check the packaging!).
- Sesame Seeds: Toasted sesame seeds add a wonderful aroma and crunch. I like to lightly toast mine in a dry pan for a few minutes until fragrant.
- Chili Flakes: Don’t be shy with the chili flakes if you like a bit of heat! I usually start with ½ teaspoon and add more to taste. Kashmiri chili flakes are great for color and mild heat.
- Fresh Ginger & Lime: Seriously, use fresh! The flavor is just so much brighter and more vibrant. Grating the ginger yourself makes a huge difference. Plus, the zest of the lime adds a beautiful citrusy aroma.
Step-By-Step Instructions
Alright, let’s get down to business!
- First, let’s make the dressing. In a large bowl, whisk together the grated ginger, minced garlic, chili flakes, lime zest, lime juice, soya sauce, sesame seeds, and olive oil. Set this aside – it’s the star of the show!
- Now, dice your salmon into bite-sized pieces. Place it in a separate bowl and pour 2 tablespoons of that gorgeous dressing over it. Let it marinate for about 30 minutes. This helps the salmon absorb all those lovely flavors.
- While the salmon is marinating, bring a pot of water to a boil. Add the soba noodles and cook for just 2 minutes – they cook quickly! Drain them immediately and rinse under cold water to stop the cooking process. Add the noodles to the bowl with the remaining dressing and toss to coat.
- Heat a non-stick pan over medium-high heat. Add the marinated salmon and cook for about 30 seconds per side – you want it to be slightly seared but still tender. Add the baby kale and spinach mix to the pan and stir until wilted, about 1 minute.
- Finally, transfer the cooked salmon and greens to the bowl with the dressed noodles. Gently toss everything together. Serve immediately, sprinkled with the remaining sesame seeds. Enjoy!
Expert Tips
- Don’t overcook the soba noodles! They should be slightly firm to the bite.
- Marinating the salmon, even for a short time, really enhances the flavor.
- If you’re short on time, you can skip the marinating step, but it’s worth it if you can!
Variations
- My Family’s Favorite: My kids love a little sweetness, so I sometimes add a teaspoon of honey or maple syrup to the dressing.
- Add Some Veggies: Feel free to throw in some sliced bell peppers, shredded carrots, or edamame for extra crunch and nutrients.
- Peanut Butter Boost: A tablespoon of peanut butter in the dressing adds a creamy, nutty dimension.
Vegan Adaptation
Want to make this vegan? Easy! Simply swap the soya sauce for tamari (to ensure it’s gluten-free too) and replace the salmon with firm or extra-firm tofu. Press the tofu to remove excess water, then cube it and marinate as directed.
Gluten-Free Adaptation
This recipe is easily made gluten-free! Just be sure to use tamari instead of soya sauce. Tamari is a Japanese soy sauce that is typically gluten-free. Always double-check the label to be sure.
Spice Level Adjustment
Love a fiery kick? Add more chili flakes! If you’re sensitive to spice, start with just ¼ teaspoon or omit them altogether. A dash of sriracha can also add a nice heat.
Quick Weeknight Version
No time to marinate? No problem! Just cook the salmon as directed and toss everything together. It will still be delicious!
Serving Suggestions
This Salmon Soba Noodle dish is fantastic on its own, but here are a few ideas for serving:
- A side of steamed edamame
- A sprinkle of chopped green onions
- A drizzle of sesame oil
Storage Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The noodles may absorb some of the sauce, so you might want to add a splash of soya sauce or sesame oil when reheating.
FAQs
What are soba noodles made of?
Soba noodles are traditionally made from buckwheat flour, which gives them their distinctive flavor and texture. Some soba noodles also contain wheat flour.
Can I use another type of fish instead of salmon?
Absolutely! Tuna, shrimp, or even chicken would work well in this recipe.
How can I adjust the level of spiciness in this dish?
Start with a small amount of chili flakes and add more to taste. You can also use a milder chili powder or omit the chili flakes altogether.
Can this be served cold?
Yes! This dish is delicious served cold as a noodle salad.
What is the best way to prevent the soba noodles from sticking together?
Rinsing the noodles under cold water immediately after draining is key. You can also toss them with a little sesame oil to prevent sticking.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
