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Sticky Soy Sauce and Noodle Stir Fry

A super easy stir fry that can be adapted to use any leftover veg. Replace the salmon with tempeh or tofu for a vegetarian version.

Serves 4 Total Time  35 mins.


Get the ingredients here.

  • 2 salmon fillets or tempeh
  • 3 tbsp honey 
  • 4 tbsp soy sauce 
  • 1 tbsp vinegar, white wine, red wine or rice vinegar 
  • 1 clove of garlic, minced
  • 1 bunch spring onion, green part finely sliced, white part cut into 3 pieces 
  • 1 tbsp vegetable oil
  • 1/4 sweetheart cabbage, sliced
  • 1/2 head broccoli, cut into small florets
  • 4 egg noodles nests


  1. Stir honey, soy, vinegar and garlic together to make a simple sweet and sour dressing. Pour half over the salmon fillets, along with half of the finely sliced spring onion and allow to marinade for a few moments, while you prepare your vegetables. 
  2. Preheat an oven to 220°C/200°C fan/gas 7 then place your salmon fillets into a small ovenproof dish, make sure you pour over all the remaining marinade. Roast for 8-10 mins turning once so the fish gets an oven caramelised glaze. Remove from the oven and allow to cool slightly. 
  3. Heat a wok or large frying pan until very hot, then add the vegetable oil, sliced cabbage, broccoli and the chunky spring onion pieces. Stir fry for 5-7 mins so that the vegetables caramelise and the broccoli just softens. 
  4. Bring a pan of water to the boil and add the egg noodles, cook according to packet instructions, then drain, reserving a little of the cooking water. Add the noodles to the vegetables along with 3 tbsp of the cooking water and the remaining dressing. Toss well so all the noodles are coated, then gently flake in the salmon.
  5. Serve with the remaining finely sliced spring onion sprinkled on top.

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