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I do not like anything to go to waste and I love creating recipes with leftovers. I had some salmon I had baked. I really enjoy adding salmon to pasta. I decided to change it up a little and used Chinese rice noodles. I really like the texture of Chinese noodles. The white color also creates a beautiful contrast for the dish. Since, I do not have a lot of experience making Asian influenced recipes my goal is to throw spices and sauces together and see what I get. By watching enough Food Channel, I kind of have an idea but I am totally guessing at the amounts of the ingredients. Isn’t that the fun part of creating food?


- 1 box Chinese Noodles
- 1 Salmon fillet
- ¼ each red, green and yellow pepper, rough chop
- 1/4 red onion, big dice
- 1 cup wilted spinach
- 1 tbsp fish sauce
- 1 tbsp rice wine vinegar
- 1 tbsp sherry vinegar
- 1 tbsp Chinese Five Spice
- ¼ cup Sweet Chili Sauce
- ¼ - ½ cup vegetable stock
- Start by heating a skillet on medium heat and add hot sesame oil with some canola oil.
- Add in the onions, peppers and Chinese Five Spice and cook for about 3 minutes just to soften and infuse with the sesame oil. Season with salt and pepper.
- Remove the onions and peppers and wilt the spinach in the same pan and set aside.
- Meanwhile, heat water and cook the Chinese noodles according to the box instructions.
- Next, add in the fish sauce, rice wine & sherry vinegar, Sweet Chili Sauce, vegetable stock into the skillet.
- When simmering, add in the salmon. Cook for a couple of minutes to rewarm.
- Add back in all the vegetables and let simmer together for 4 - 5 minutes.
- Serve and enjoy!
Directions:
Start by heating a skillet on medium heat and add hot sesame oil with some canola oil. Add in the onions, peppers and Chinese Five Spice and cook for about 3 minutes just to soften and infuse with the sesame oil. Season with salt and pepper.
Remove the onions and peppers and wilt the spinach in the same pan and set aside. Meanwhile, heat water and cook the Chinese noodles according to the box instructions. Next, add in the fish sauce, rice wine & sherry vinegar, Sweet Chili Sauce, vegetable stock into the skillet. When simmering, add in the salmon.
Cook for a couple of minutes to rewarm. Add back in all the vegetables and let simmer together for 4 – 5 minutes.
Serve and enjoy!
G’day love the ease and simplicity Peter! Love the freshness of the dish and wish i could try it now!
Cheers! Joanne
Looks good and Asian to me! With some fish sauce, I bet it’s really tasty 🙂
Julie
Gourmet Getaways
I love to use fish sauce. It has great flavor and very salty. So it is not for every recipe.
We love salmon, this looks amazing!! Pinned to try soon!
A great use of leftovers, I need to try this.
Thx Janette.