The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Crispy Salmon Noodles with Edamame & Miso Dressing
A noodle dish packed with some of your favourite ingredients. Sizzle fresh, sustainably caught salmon till the skin is crispy and golden. Serve over a bed of brown rice noodles coated in zingy orange, miso & ginger dressing. Bites of edamame bring even more protein. Lashings of lime and a chilli for extra kick.
High protein
Serving size
Ingredients
- 2 pak choi
- 200g white rice noodles
- 1 onion
- 100g edamame beans (Soya)
- 60g orange, miso and ginger dressing (Mustard, Soya) (Sunflower Oil, Water, White Wine Vinegar, Wheat Free Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Miso Paste (Water, Soybean, Rice, Salt), Orange Juice Concentrate, Ginger, Dijon Mustard (Water, Mustard Seeds, Spirit Vinegar, Salt), Orange Zest, Garlic Puree, Xanthan Gum)
- 1 handful of fresh coriander
- 1 tbsp sesame oil (Sesame)
- 4 salmon fillets (Fish)
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 garlic clove
- 1 chilli
- 2 unwaxed lime
- 4cm fresh ginger
Nutritional Information
Calories: 674
Protein: 40g
Carbs: 48g
Fat: 36g
Crispy Salmon Noodles with Edamame & Miso Dressing
A noodle dish packed with some of your favourite ingredients. Sizzle fresh, sustainably caught salmon till the skin is crispy and golden. Serve over a bed of brown rice noodles coated in zingy orange, miso & ginger dressing. Bites of edamame bring even more protein. Lashings of lime and a chilli for extra kick.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 8 / air fryer 200C. Place the salmon on a lined baking tray and season with sea salt and black pepper. Drizzle with 1 tsp oil then bake for 20 mins / air fryer 10-15 mins until cooked. Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork. Cook for longer if necessary.
- Meanwhile, bring a large saucepan filled with salted hot water to a boil. Remove from the heat then add the noodles and edamame. Soak for 8-10 mins, until softened, then drain and rinse well under cold water.
- Finely chop or grate the garlic and ginger. Thinly slice the chilli (remove the seeds for less heat). Thinly slice the onion. Roughly chop the coriander. Roughly chop the pak choi. Halve 1 lime.
- Heat a medium frying pan with the sesame oil on medium-high heat. Once hot, add the onion, garlic, chilli (to taste), ginger and pak choi. Cook for 5 mins, then add the tamari, juice from 1 lime and the orange miso dressing. Cook for 5 mins.
- Add the noodles, edamame and coriander to the frying pan and toss to coat in the sauce. Quarter the remaining lime.
- Serve the salmon on a bed of noodles. Garnish with the lime as wedges.
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