30-Minute Salmon Noodle Bowl with Coleslaw
Tender flaky juicy baked salmon served on noodles with coleslaw in a garlicky gingery savory sauce that’s lightly sweet. This recipe uses a blender to mix one sauce that is used as the salmon marinade and in the noodle sauce, so it literally takes 10 minutes to get ready. It’s a perfect dish for your busy weekday dinners and meal-prep. {Gluten-Free Adaptable}
Servings: 4
Ingredients
- 4 salmon fillets
- 1 lb (450g) dried wheat noodles (or other types of noodles you prefer)
- 2 green onions , thinly sliced (Optional)
Coleslaw
- 4 cups coleslaw mix (or 4 cups thinly sliced purple cabbage)
- 1/3 cup toasted peanuts , coarsely chopped
- 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 slices 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
Serving: 1serving, Calories: 638kcal, Carbohydrates: 55.8g, Protein: 32.3g, Fat: 33.2g, Saturated Fat: 5.2g, Cholesterol: 85mg, Sodium: 1050mg, Potassium: 732mg, Fiber: 2.9g, Sugar: 18.9g, Calcium: 96mg, Iron: 3mg