Main Meals

Spicy canned salmon bowl

15 minutes
10 minutes
Wine/Spirit Pairing
Woolworths David Nieuwoudt Cinsault Rosé

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  • 1 T sesame oil
  • 100 g spring onions, roughly chopped
  • 200 g baby pak choi, roughly chopped
  • 3 T Woolworths Chinese BBQ glaze
  • ½ cups fish stock cup
  • 2 x 170 g Woolworths skinless, boneless pink salmon cans
  • 3 x 75 g Woolworths instant noodles packets, cooked without the flavouring

1. Heat the sesame oil in a large pan over a high heat, add the spring onions and sauté until soft, then add the pak choi and cook until wilted. Add the BBQ glaze and the  sh stock, then cook for 5 minutes.

2. Add the salmon to the greens and toss slightly. Serve on the hot noodles.

Cook's note: Use rice instead of noodles and tuna instead of salmon if you prefer. Or try canned sardines served on shaved fennel dressed with white wine vinegar.

Find more seafood recipes here.

Photograph: Andrea van der Spuy
Food assistant: Bianca Strydom


Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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