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Salmon and Shiitake Noodles

This salmon and shiitake noodle dish is a light, wholesome meal that comes together under 30 minutes. It’s simple but full of flavour, made with a Japanese style savoury sauce. The salmon is steamed over the vegetables, keeping it soft and juicy, while the noodles soak up all the flavours. It’s the kind of dish that feels balanced and satisfying without being heavy. You can make it gluten-free by using 100% buckwheat or brown rice noodles.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 garlic clove sliced
  • 1 onion sliced
  • 1 carrot cut into thin strips
  • 110 g shiitake mushrooms sliced
  • 1 Tbsp vegetable oil
  • 2 Tbsp soy sauce
  • 2 tsp rice vinegar
  • 2 tsp mirin
  • 50 g green beans
  • 2 salmon fillets
  • 1 tsp sesame oil
  • Buckwheat noodles
  • To garnish:
  • Fresh coriander
  • Sesame seeds

Method
 

  1. Cook the buckwheat noodles according to the packet instructions. Drain and set aside.
  2. Slice the onion and garlic, and cut the carrot into thin strips. Halve any large shiitake mushrooms.
  3. Heat the oil in a large pan and cook the onion for about 5 minutes until softened.
  4. Add the garlic, mushrooms, and carrot. Stir briefly, then add the soy sauce, rice vinegar, and mirin.
  5. Cover and cook for about 5 minutes, until the vegetables start to soften.
  6. Add a small glass of water, then the green beans.
  7. Place the salmon fillets on top of the vegetables and drizzle with sesame oil. Cover and steam for 5–8 minutes, depending on thickness, until just cooked.
  8. Divide the noodles between plates, then top with the vegetables and salmon.
  9. Finish with sesame seeds and chopped coriander.