Epic Honey Soy Salmon Noodles That You’ll Love!

Cold Honey Soy Salmon Noodles – A Refreshing Summer Recipe

This recipe brings together everything I love about summer cooking: it’s fresh, full of flavor, and very quick and easy to make. Think of this as somewhat of a cold stir fry dish. (NOTE: I refer to this slaw as “Asian” because it uses oriental herbs and dressing). The combination of the cold crunchy slaw and caramelised honey soy salmon creates a unique contrast that makes every bite interesting. It’s got texture from the crispy fried shallots and crunchy cabbage, and wonderful flavour from the dressings. Plus, this dish is versatile! Feel free to add extra veggies, swap the noodles, or even use tofu if you’re looking for a plant-based version.

When summer hits here, and temperatures climb up to a blistering 40 degrees Celsius, I crave something refreshing yet satisfying for dinner. That’s how my Cold Honey Soy Salmon Noodles recipe came to life – a cool, vibrant dish that’s full of flavor and perfect for those warm evenings when you want something light yet filling.

How This Dish Came Together

One day, I found myself with a big leftover batch of fresh Asian slaw made from purple cabbage, carrots, hoisin sauce, soy sauce, lime juice, rice wine vinegar, and a hint of Chinese 5 spice. It’s a colorful, tangy slaw with the perfect balance of sweet, sour, and umami flavors. I had some fresh salmon on hand, which I cubed and sautéed in a honey soy ginger garlic sauce, adding a lovely caramelized glaze to the salmon.

Initially it was just salmon and slaw, however my partner was craving some noodles to go with the dish and the result was delicious! The noodlesThe honey soy salmon brought a savory sweetness, while the noodles soaked up all the flavors. For a finishing touch, I topped the dish with crushed fried shallots and sesame seeds, adding that extra crunch and nuttiness.

Ingredients You’ll Need:

• Asian Slaw: Purple cabbage, carrots, hoisin sauce, soy sauce, lime juice, rice wine vinegar, and a dash of Chinese 5 spice make up the base.
• Fresh Salmon: Cubed and cooked in a honey soy ginger garlic sauce.
• Hokkien Noodles: The noodles absorb the slaw and salmon flavors, making every bite delicious.
• Toppings: Crushed fried shallots and sesame seeds for an added crunch.

How to Make Cold Honey Soy Salmon Noodles

1. Prepare the Slaw: In a large bowl, mix thinly sliced purple cabbage and carrots. Dress it with hoisin sauce, soy sauce, lime juice, rice wine vinegar, and a touch of Chinese 5 spice. Toss it all together and set it aside.
2. Cook the Salmon: In a pan, combine honey, soy sauce, ginger, and garlic. Add cubed salmon and cook until it’s glazed and golden.
3. Assemble: Add cooked Hokkien noodles to the slaw, mixing until well coated. Top with the honey soy salmon.
4. Garnish: Sprinkle with crushed fried shallots and sesame seeds.

Tips for Making the Perfect Cold Honey Soy Salmon Noodles

• Use Fresh Ingredients: Fresh salmon and crisp veggies make a difference in flavor and texture.
• Customize Your Toppings: Try adding cucumber slices, scallions, or even a sprinkle of chili flakes for extra heat.
• Serve Chilled: For an even more refreshing meal, let the noodles cool in the fridge for a bit before serving.

Give this Cold Honey Soy Salmon Noodles recipe a try next time you’re in need of a cool and delicious summer dinner. It’s quick, packed with flavor, and sure to become a staple when the temperature rises.