Tag Archives: rice noodles

Baked Salmon with Noodles and Bok Choy


We all love a stir fry but I don’t think that salmon is the best fish for it so instead I bake the salmon having marinaded it in stir fry flavours and then use the marinade to flavour the noodles.

The boys eat mountains of noodles, the quantity in the recipe is very high, regular appetites might be nearer the 450g mark!

For the gluten free option I use rice noodles.

Serves 5.


5 salmon fillets, boned

50mls gluten free soy sauce or Tamari

30mls dry sherry or Chinese rice wine

Large thumb sized piece of ginger, peeled and grated to give 25g

2 garlic cloves, grated

5 star anise

60mls sesame oil

300g Bok choy, leaves shredded, stalks cut in half lengthways

4 large spring onions, white part, finely sliced

550g dry noodles, cooked


In a dish that will fit the fish snugly, grate the ginger and garlic, add the soy sauce and sherry.

Place the salmon fillets in the marinade and turn to coat, pop the star anise into the marinade.

Refrigerate for 4-6 hours.

Take a large piece of tin foil, lay it out and top with a slightly smaller piece of baking parchment.

Preheat the oven to 180 degrees Centigrade.

Remove the salmon from the marinade, wipe off any excess ginger and garlic. Line the salmon fillets in the centre of the baking parchment and top with a star anise.

Bring the parchment up and over to enclose the salmon and then bring the foil up to help seal it, the fish is to bake in a mini tent.

Pop the package on a baking sheet and place in the oven, bake for 10mins, allow to sit while you finish the noodles.

Heat a large wok or frying pan over high heat, add the sesame oil, once smoking, add the marinade and cook until fragrant.

Next, add the bok choy stems and spring onions and stir fry for 1 minute.

Add the cooked noodles and bok choy leaves and stir fry for 3 mins.

Super Fast Chicken Noodle Soup


This is amazingly fast to prepare and is so full of goodness, not that the boys care  they are just delighted with the concept of noodles in soup!

The stock has to have great flavour, the stock I used was just a couple of roast chicken carcasses in the pressure cooker for 30mins under pressure with 1.3l of water. The chicken is also leftovers from the roast, a great way to make a little chicken go a lot further!

This is the boys version of the soup so not gluten free, however, to make it gluten free I use rice noodles cooked in a separate pan for me and then continue with the rest of the recipe.

Serves 4.


220g instant noodles

1 litre chicken stock

250g roast chicken, thinly sliced

small bunch of coriander, chopped roughly

1 lime, cut into wedges


Bring a pan of water up to the boil.

Add the noodles and cook until separated, around 1 minute.

Drain in a colander.

Add the stock to the drained pan.

Bring the stock to the boil.

Simmer, add noodles and chicken.

Warm through.

Add coriander and immediately serve with wedges of the lime to squeeze over.