Recipe: Rosemary’s Fakeaway Salmon Stir-Fry

Created by Rosemary Shrager in collaboration with Numan, this warm, citrusy Chinese-style salmon with wholemeal noodles is packed with flavour and designed to satisfy, balancing comfort with freshness.

Chinese salmon with wholemeal noodles: fresh, fragrant, and filling

This recipe brings together sticky soy, ginger, lime, and sesame with tender baked salmon and fibre-rich wholemeal noodles. The salmon is gently sealed in parchment so it stays moist and flavourful, while the noodles are stir-fried with crisp vegetables for texture and colour.

It’s a simple meal that feels special without being complicated, and it works just as well for a midweek dinner as it does for a satiating and tasty takeaway alternative. 

How it works for weight loss and boosting health

Salmon: Rich in protein and omega-3 fats, salmon supports muscle, heart health, and long-lasting satiety. Protein helps you feel full for longer, while healthy fats slow digestion and steady appetite.¹

Wholemeal noodles: Wholemeal and buckwheat noodles provide fibre and slow-release carbohydrates, helping keep energy stable and reducing the chances of cravings later on.²

Vegetables and ginger: Carrots, pak choi, and spring onions add fibre, volume, and crunch without many calories. Ginger supports digestion and adds warmth and depth of flavour.³

Soy, lime, and sesame: These give big flavour without relying on heavy sauces, making the dish satisfying without feeling heavy.

Chinese salmon with wholemeal noodles recipe

Serves 2

Prepare all your ingredients in advance.

Ingredients

For the salmon

• 2 salmon fillets - each around 110g

• 1 teaspoon sesame seed oil

• 1 bunch spring onions, cut into 1cm rounds

• 30g fresh ginger grated

• 40g light soy sauce

• 20g stevia caster

• ½ lime, juiced

• 1 tablespoon fish sauce

For the noodles

• 2 x nest of wholewheat noodles (approximately 130g depending on your brand of choice), cooked according to the packet instructions

• 1 teaspoon sesame seed oil

• 1 bunch spring onions, cut into 1cm rounds

• 80g carrots cut into fine lengths, 1 ½ cm long approx.

• 2 medium pak choi, leaves cut off and stem sliced finely

• 10g stevia caster

• 40g light soy sauce

• 75g water

To serve

• 1 teaspoon sesame seed oil

• 1 tablespoon sesame seeds

• ½ lime to serve

Method

For the salmon

1. Place a baking sheet in the oven to preheat to 180°c.

2. Heat the sesame seed oil in a non-stick frying pan over a medium heat. Add the salmon skin-side up and sear for 2 minutes until lightly browned. Remove and set aside on a plate.

3. In the same pan, add the spring onions and all the remaining ingredients. Let them simmer gently for 1 minute, then turn off the heat.

4. Lay out two large sheets of greaseproof paper (about 40cm long), each in a double layer. Place a piece of salmon in the centre of each. Fold up the sides of the paper and loosely seal the ends.

5. Spoon half of the sauce over each piece of salmon, then seal the parcels tightly to form two packages.

6. Place the parcels onto the preheated baking tray and bake for 15 minutes. Leave to rest if you’re still preparing the noodles.

To prepare the noodles

1. While the salmon is cooking, heat the sesame seed oil in a frying pan over a medium heat.

2. Add the carrots and cook gently for 2 minutes.

3. Add the pak choi stems, soy sauce, stevia, and water, and continue cooking for another 3 minutes until the liquid has mostly evaporated. Add the spring onions and pak choi leaves and fry for 1 minute.

4. Add the stevia, melt, mix well, and finally add the noodles. Mix again and cook for a further 2 minutes.

To serve

Spoon half of the glossy noodles and vegetables onto each plate, nestle the salmon alongside, then finish with a drizzle of sesame oil and a scattering of toasted sesame seeds. Add a fresh wedge of lime for a final, zesty lift. Any leftovers are just as good the next day and are perfect for a quick, flavour-packed fix.

Total energy values per 583g serving:

• Calories: 619 kcal

• Fat: 28g

• Of which saturates: 4.9g

• Carbohydrates: 52g

• Of which sugars: 16g

• Fibre: 10g

• Protein: 34g

• Salt: 7.8g

References

1. Moon J, Koh G. Clinical evidence and mechanisms of high-protein diet-induced weight loss. J Obes Metab Syndr. 2020;29(3):166–73.

2. Puligundla P, Lim S. Buckwheat noodles: processing and quality enhancement. Food Sci Biotechnol. 2021;30(12):1471–80.

3. Nikkhah Bodagh M, Maleki I, Hekmatdoost A. Ginger in gastrointestinal disorders: A systematic review of clinical trials. Food Sci Nutr. 2019;7(1):96–108.