Salmon and peanut noodles

I love this because you feel pretty pleased with yourself that you’ve managed to knock out a Wagamama style dinner full of healthiness in less time than it takes to go to the Chinese for takeaway!

I make my own sweet chilli sauce to go with it.


  • sesame or olive oil
  • bunch of spring onions, chopped into 2cm lengths, including a fair bit of the green stalk.
  • 1 red chilli, finely chopped
  • 1 clove of garlic, finely chopped
  • small piece of ginger, yes you guessed it, finely chopped. To be honest here, I used frozen chopped chilli, garlic and ginger!
  • any greens, finely sliced, I used spring greens
  • 1 red and one yellow pepper, deseeded and sliced finely
  • about a level mugful of frozen edamame beans
  • large handful of peanuts
  • tablespoon of fish sauce
  • splash of rice wine vinegar (I didn’t have any so I used white balsamic)
  • 2 salmon fillets
  • 160g of dried wholewheat noodles
  • sea salt
  • ketjap manis
  • sweet chilli sauce (optional)
  • fresh coriander, roughly chopped

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.


Boil a large saucepan of water, ready to cook the noodles.

Start frying the salmon in a heavy frying pan or just bake it in a 200 degree oven for 15 mins. Mean time heat the oil in a really large shallow pan or wok and fry the spring onion, chilli and garlic for a couple of minutes before adding the nuts, peppers, greens and edamame beans. Cook for 3-4 minutes so the beans thaw and cook and the peppers soften a little bit but everything retains its bright colour.

While that’s cooking the water should be boiling so add the noodles and cook for about 4 mins, then drain.

Add the fish sauce and the vinegar to the vegetable pan and give it all a good stir before tipping in the noodles and using two forks to combine everything.

Serve in bowls with the salmon on top, with ketjap manis and sweet chilli sauce and a sprinkle of the coriander.

Nutrition Info


Salmon (and its peer, sea trout) is very high in Vitamin B12, which is important for red blood cell production. A deficiency in B12 can result in a form of anaemia. B12 also helps to regulate production of a hormone called Homocysteine, an excess of which can lead to heart and blood vessel disease and stroke. Salmon is also a good source of Vitamin D, whose functions include bone health, blood sugar control and immunity. Many people are Vitamin D deficient – our bodies largely get it from sunlight with food being a secondary source.

Always buy good salmon, responsibly produced and organic. Salmon farming is riddled with issues, not just for the fish themselves, and us as consumers, but for the environment.


Peanuts are also a rich source of manganese which also helps with having fantastic bones and skin as well as helping to control blood sugar. And in these days of diabetes epidemics that’s a huge bonus.

Nuts for the win!

Good honest nutrition

Ask not what you can do for your country. Ask what’s for lunch.

Orson Welles

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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