Recipe: Salmon Bee Hoon with Ginger & Spring Onion Scallion


A one dish meal can be a quick meal to make. Making sure it is filled with healthy nutrients is essential for our bubbas. This Salmon Bee Hoon with Ginger & Spring Onion Scallion is easy to make, quick to prepare, filled with omega 3 and last of all it is delicious! Bubba loves this noodle dish and finished it within minutes of serving it on his plate. Here’s our recipe to share with all the time-starved mommies out there!

3 servings | 25 minutes to prepare


  • 20-30g ginger
  • 1.5 tablespoon oil
  • 1 scallion/spring onion
  • 2 teaspoon dried seaweed
  • 1/3 pack of Red Chilli bee hoon (soaked)
  • Pinch of sea salt

For Salmon

  • 300g salmon sliced
  • 1/2 teaspoon corn flour
  • 1/4 tablespoon sesame oil
  • 1 tablespoon port (Red Wine for cooking)

For sauce

  • 1/2 tablespoon light soy sauce
  • 1/2 tablespoon oyster sauce
  • 1/4 tablespoon sesame oil
  • 4 tablespoons water
  • 1/2 teaspoon corn flour
  • 1/2 teaspoon ground pepper


  1. Rinse and soak seaweed. Rinse and soak bee hoon.
  2. Salmon – rinse fish and pat dry using kitchen towels. Slice salmon thinly, marinate salmon slices with port, corn flour and sesame oil for 15 minutes.
  3. Ginger – remove skin and slice them.
  4. Mix sauce in a bowl, add light soy sauce, oyster sauce, sesame oil, water, corn flour, ground pepper.
  5. Add oil in hot pan, add sliced ginger and fry until fragrant. Add marinated salmon and sauce, cook for 3 minutes. Add soaked bee hoon and stir. Add scallion, seaweed and stir gently. Turn off heat. Sprinkle sea salt to taste.

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