Happy Chinese New Year: Seared Salmon Stir Fry

Happy Chinese New Year! It's the year of the Pig and in Chinese culture, the Pig is very social and friendly, enjoys entertaining, and has a love for life - sounds like my kind of animal!


To celebrate, I have a noodle recipe for you - a simple of long longevity, perfect for this time of year - but be careful! It is very bad luck to cut the noodles so take care when stir frying. Fish also has symbolic significance because the Chinese word for fish, yu, sounds like the word for riches or abundance, and it is believed that eating fish will help your wishes come true in the year to come. So make this tonight and enjoy a long life filled with riches...

Happy Chinese New Year: Seared Salmon Stir Fry

Serves 2

2 tbsp. soy sauce

1 tbsp. rice wine vinegar

1 tbsp. grated fresh ginger

2 cloves garlic, finely chopped

1 chilli, finely chopped

4 spring onions, finely chopped

1 tsp toasted sesame oil

1 tsp peanut butter

200g tenderstem broccoli, halved

1 red pepper, chopped

2 salmon fillets, skin on

1 tbsp. coconut or rapeseed oil

150g straight to wok noodles

sea salt and freshly ground black pepper

Mix the soy, vinegar, ginger, garlic, chilli, spring onions, sesame oil and peanut butter in a medium-sized bowl.

Heat a wok over a high heat and a frying pan over a medium heat and put half the coconut/rapeseed oil in each. Season the salmon all over with salt and pepper and place skin side down in the frying pan. Leave to crisp up for 5 minutes.

Meanwhile, put the broccoli and red pepper in the wok, stir fry for a few minutes then add the soy mixture. Continue to stir fry for a few more minutes then add the noodles and a splash of water. Flip the salmon and allow it to cook for a couple of minutes on the other side.


Stir the noodle pan, breaking up the noodles into strands. To serve, divide the noodles between bowls and top with the crispy salmon.