Salmon Stir Fry


  • 300-360g salmon fillet
  • 1 packet of Nissin beef ramen
  • 1 big head of broccoli
  • 200g fine beans
  • 200g baby sweetcorn
  • 1 heaped tsp garlic puree
  • 2 tbsp sesame oil
  • 3-4 tbsp light soy sauce
  • 50-80g kimchi per serving


Ideally, you’d like to use two pans for this but one will do just fine; it’ll just take a little longer. I use a regular deep pan for the stir fry and a medium wok for the salmon. You need more heat for the vegetables and noodles but a nice slow cook for the salmon.

First, prepare all ingredients: fillet the salmon and cut into cubes, then chop all florets off the head of broccoli, cutting the larger florets into 2 or 3. Next cut the beans into half and baby sweetcorn into three pieces each – to save time, just cut across the whole bunch in one. Prepare the packet of ramen according to instructions (seasoning, oil, cover with water) and set all ingredients aside.

Heat 1 tbsp of sesame oil in the bigger pan (bigger element, medium heat) and add the heaped teaspoonful of garlic puree. Add broccoli florets, mix with garlic immediately, then add 1-2 tbsp soy sauce, a splash of water and cover the pan with a lid for a few minutes.

In the meantime, prepare the wok for the salmon – use the smaller cooking element and turn it on high. Use a tbsp of sesame oil and heat it up, then add salmon cubes carefully. You’ll be cooking them for a few minutes on one side, turning with tongs once, resulting in beautiful golden salmon cubes in about 6-8 minutes.

Meanwhile, on the bigger pan, move the broccoli to the side, add sweetcorn to the pan, cover with another 1-2 tbsp of soy sauce. Layer the vegetables: sweetcorn, broccoli and fine beans on top, then cover the pan again. In 2-3 minutes, add the whole bowl of ramen (with liquid) and mix all the ingredients up. You can also the salmon from the other pan and pour the cooking juices into the stir fry (this will add about 40kcal per serving and another 4g of fat) and leave to cook for another 3-5 minutes.

This serves three people. Divide the stir fry between three shallow bowls and add salmon on top. If you like kimchi, add around 50-80g per plate to keep the flavours in balance.

Tip: You can also use different flavoured ramen (sesame, chicken, spicy), however I have found that the beef one mixes best with all other ingredients. I have made this stir fry well over 20 times and perfected it just to our liking, so I encourage you to cook to this recipe once, see how you like it and then adjust quantities if necessary.

Energy: 489kcal, 36g protein, 27g carbs, 26g fat.

Energy with kimchi: 100g of kimchi is around 30kcal, 6g of carbs and 2g protein.

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