Healthy Mains

Green Tea Noodles with Sticky Sweet Chili Salmon

Antioxidant-rich green tea cha soba noodles tossed in shallot-ginger infused oil, topped with tender honey-chili roasted wild salmon.

Prep Time20 mins

Cook Time15 mins

Servings4 servings

DietWhole Food

Green Tea Noodles with Sticky Sweet Chili Salmon

What You Need

Ingredients

1/2 cup (125ml) peanut or avocado oil
1 tbs finely chopped fresh ginger
3 long green shallots (scallions), thinly sliced
1 lemongrass stalk (white tender part only), finely grated
1 1/2 tbs raw wild honey
2 tbs extra virgin olive oil
80g sweet chili paste in soybean oil (or artisanal sambal)
600g whole skinless wild salmon fillet, pin-boned
240g packet dried Japanese green tea (cha soba) noodles
1/3 cup (80ml) freshly squeezed lime juice
2 1/2 tsp unrefined caster sugar
2 tsp premium fish sauce (or vegan fish sauce)
1/2 tsp dried red chilli flakes, plus extra to garnish
Toasted white sesame seeds & fresh micro shiso leaves, to serve

Method & Prep

Directions

Preheat the oven to 220°C (425°F). Heat peanut oil in a small saucepan over low heat. Add grated ginger, sliced green shallots, lemongrass and a pinch of salt. Cook gently, stirring occasionally, for 6-8 minutes until shallots are softened and aromatic without browning. Remove from heat and cool.
In a bowl, whisk honey, olive oil, and chilli paste. Line a baking sheet with parchment paper, place the salmon fillet on top, and coat thoroughly with the honey-chili mixture. Roast for 12-15 minutes for medium doneness. Loosely cover with foil to rest for 5 minutes.
Cook green tea noodles in boiling water according to packet instructions (approx. 3-4 minutes). Drain and rinse briefly with warm water.
Whisk lime juice, sugar, fish sauce, and chilli flakes into the cooled shallot oil infusion.
Toss noodles in a large bowl with three-quarters of the shallot-lime oil. Transfer onto a wide serving platter and gently flake roasted salmon across the noodles. Drizzle with remaining infused oil and garnish with toasted sesame seeds, extra chilli flakes, and micro shiso leaves.

MHC Holistic Chef's Tip

Whenever possible, source organic, pasture-raised, or locally grown ingredients. Whole, unrefined foods maximize cellular bioavailability and keep natural phytonutrients intact for optimal gut resilience.