30-Minute Salmon Noodle Bowl with Coleslaw
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
4
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Calories
638 kcal
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Course
Main Course
30-Minute Salmon Noodle Bowl with Coleslaw
Description
The 30-Minute Salmon Noodle Bowl with Coleslaw features salmon fillets marinated briefly in a complex sauce comprised of peanut oil, Chinkiang vinegar, soy sauce, honey, sesame oil, garlic, and ginger. The salmon is either baked or grilled until just cooked through, maintaining moistness and a flaky texture. Served over wheat noodles, the dish pairs these components with a crisp coleslaw made from coleslaw mix, chopped peanuts, and cilantro, dressed with a portion of the same flavorful sauce. The result is a dish balancing tender fish, chewy noodles, and crunchy slaw, where the sauce ties all elements together with a bright, slightly sweet acidity and nutty undertones. This recipe suits those seeking a distinctive, flavorful salmon bowl with contrasting textures and a quick preparation time.
Ingredients
- 4 salmon fillets
- 1 lb (450g) wheat noodles or other types of noodles you prefer, dried
- 2 green onions , thinly sliced (Optional)
Coleslaw
- 4 cups coleslaw mix (or 4 cups thinly sliced purple cabbage)
- 1/3 cup peanuts coarsely chopped, toasted
- 2 tablespoons cilantro , chopped
Sauce
- 1/4 cup peanut oil (or vegetable oil)
- 1/2 cup Chinkiang vinegar
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 tablespoon sesame oil
- 6 cloves garlic
- 3 lices ginger
- 1 teaspoon salt
Instructions
Make the sauce
- Add the sauce ingredients into a blender. Mix until it forms a smooth sauce.
Marinate the fish
- Place the salmon fillets in a large ziploc bag. Pour a third of the sauce into the bag. Squeeze out as much air as possible and seal the bag. Let marinate at room temperature for 15 minutes, or in the fridge for up to 3 hours.
Make the coleslaw
- Mix the coleslaw ingredients in a large bowl. Pour half of the remaining sauce into the bowl. Mix well and set aside.
Option 1 - Cook the salmon in the oven
- Preheat the oven to 425 degrees. Place the salmon fillets skin-side-down on a sheet pan lined with parchment paper. Discard the marinade. Bake for 8 to 15 minutes, depending on the thickness of the salmon. Once done, the salmon should be just cooked through and flake easily. If you like the raw texture of the salmon, you can cook it for an even shorter time so the inside is still a bit pink.
Option 2 - Cook the salmon on the grill
- Preheat an outdoor grill or indoor grill pan over medium-high heat until hot. Brush the grill with oil. Add the salmon fillets and cook for 5 to 6 minutes on each side, or until the salmon is opaque throughout.
Boil the noodles
- While the salmon is cooking, boil the noodles according to the instructions on the package. Once done, drain the noodles and transfer them to a large colander. Rinse them thoroughly with tap water and gently toss them, to let them cool. Set aside.
Assemble
- Transfer the noodles into each of the serving bowls. Add the coleslaw. Top with salmon. Serve the extra sauce on the side for the noodles.
Meal-prep
- Place the assembled dish into each meal-prep container and divide the noodle sauce into sauce containers. Store in the fridge for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 638 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 638kcal | 32% |
| Carbohydrates | 55.8g | 19% |
| Protein | 32.3g | 65% |
| Fat | 33.2g | 51% |
| Saturated Fat | 5.2g | 26% |
| Cholesterol | 85mg | 28% |
| Sodium | 1050mg | 44% |
| Potassium | 732mg | 16% |
| Fiber | 2.9g | 12% |
| Sugar | 18.9g | 38% |
| Calcium | 96mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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