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This noodle bowl is one of my favorite easy lunches – with tinned Sechuan salmon and a sauce that comes together in a snap – that I could eat just about every day.
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
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Spicy Stir Fried Canned Salmon Noodles
This is hands down one of my favorite lunches for a day where I want a hot meal but only have a few minutes to throw everything together – it’s easy, spicy, and packed with flavor without all the prepwork – you’ll be done making a spicy, hearty noodle bowl for lunch in under 10 minutes!
The contrast between hot noodles and vegetables pairs perfectly with canned salmon, and the crunchy peanuts work perfectly with crunchy peanuts and crispy vegetables.
This quick and flavorful dish combines tender rice noodles with spicy Sichuan chili salmon and crunchy peanuts for a bold, satisfying meal.
How to Make Chili Salmon Noodles
To make this recipe, we will need the following ingredients:
- 6 oz rice noodles
- 1 small onion, diced
- 1-2 jalapeños, sliced into rounds (adjust to taste)
- 1/4 cup peanuts, chopped
- 2 tablespoons soy sauce
- 2 tablespoons chili crunch (adjust to heat preference)
- 1 tablespoon sesame oil
- 1 can Fishwife Sichuan chili salmon
Once we’ve gathered our ingredients, we will use the following process:
- Cook the Noodles: cook noodles according to package directions, to soft.
- Sauté Vegetables: Heat sesame oil in a pan over medium heat. Add diced onion and sliced jalapeños. Sauté until the onion is soft and slightly caramelized, about 3-4 minutes.
- Add the Salmon (optional): Gently add the Fishwife Sichuan chili salmon, breaking it into chunks with a spatula. Stir to combine with the aromatics. If you prefer, you can do this at the very end to not reheat the tinned salmon. Some people like it reheated, some don’t – it is up to you.
- Make the Sauce: Stir in soy sauce and chili crunch. Let everything cook together for another minute, allowing the flavors to meld.
- Toss the Noodles: Add the cooked rice noodles to the pan. Toss everything together until the noodles are evenly coated in the sauce.
- Garnish & Serve: Remove from heat and sprinkle with chopped peanuts. Serve immediately and enjoy!
- Optional Additions: Garnish with chopped cilantro or green onions for extra freshness. Add a squeeze of lime for brightness. Top with a fried egg for extra richness!
Tips and Tricks for Perfect Chili Salmon Noodles
Prevent Sticky Noodles: After cooking, rinse rice noodles under cold water and toss with a little sesame oil to keep them from clumping.
Control the Heat: Adjust the amount of chili crunch and jalapeños to match your spice tolerance. Removing jalapeño seeds will reduce heat.
Balanced Flavor: If the dish feels too spicy, add a drizzle of honey or a squeeze of lime to balance the heat with sweetness or acidity.
Crunch Factor: For extra texture, toast the peanuts in a dry pan for a minute before adding them.
Don’t Overmix: Gently toss the noodles with the sauce to avoid breaking them into small pieces.
Enhance the Umami: A dash of fish sauce or a sprinkle of MSG can deepen the flavor.
Extra Creaminess: Stir in a spoonful of peanut butter or tahini for a richer, slightly creamy sauce.
Boost Freshness: Garnish with fresh cilantro, green onions, or Thai basil for a vibrant finish.
Protein Upgrade: Add a fried egg on top or mix in soft scrambled eggs for extra protein.
FAQs
Chili salmon noodles are a flavorful dish combining tender, flaky salmon with spicy, savory noodles. The dish typically includes a chili-based sauce, aromatics like garlic and ginger, and fresh herbs or vegetables for balance.
You can use a variety of noodles, depending on your preference:
Egg noodles – Classic choice, slightly chewy texture.
Rice noodles – Lighter, great for a gluten-free option.
Udon noodles – Thick and chewy, perfect for absorbing sauce.
Soba noodles – Earthy, made from buckwheat, another gluten-free alternative.
Great additional ideas for vegetables include:
Bell peppers
Bok choy
Carrots
Snap peas
Spinach
Mushrooms
Scallions
Store leftovers in an airtight container in the fridge for up to 2 days. Good cold – but if desired, reheat gently in a pan with a splash of water or broth to loosen up the sauce.
Yes! Use gluten-free tamari or coconut aminos instead of soy sauce and rice or soba noodles instead of egg noodles.
Top your chili salmon noodles with:
Sesame seeds
Cilantro or Thai basil
Lime wedges
Crushed peanuts or cashews
Extra chili flakes or sriracha
Pair it with:
A light cucumber salad
Steamed edamame
A simple Asian slaw
Miso soup
What to Serve With Chili Salmon Noodles
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Chili Salmon Noodles
Ingredients
- 3 oz rice noodles
- 1 small onion, diced
- 1-2 jalapeños, sliced into rounds (adjust to taste)
- ¼ cup peanuts, chopped
- 2 tablespoons soy sauce
- 2 tablespoons chili crunch, adjust to heat preference
- 1 tablespoon sesame oil
- 1 can Fishwife Sichuan chili salmon
Instructions
- Cook rice noodles according to package instructions, drain, rinse under cold water, and set aside.
- Heat sesame oil in a pan over medium heat, then sauté diced onion and sliced jalapeños until soft.
- Add Fishwife Sichuan chili salmon, breaking it into chunks, and stir to combine.
- Stir in soy sauce and chili crunch, cooking for another minute.
- Toss in the cooked rice noodles until evenly coated.
- Remove from heat, sprinkle with chopped peanuts, and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
