Two Raw Sisters Chilli Oil Satay Salmon Noodles with Hot Honey
If you’re looking for a cozy, crave-worthy dinner with that perfect balance of sweet, spicy, and satisfying — this is it.
Created by Margo and Rosa of the Two Raw Sisters, this Hot Honey Chilli Oil Satay Salmon Noodle bowl has become their go-to comfort recipe. And once you try it, we bet it’ll be yours too.
Why We Love It
Combining the bold, spicy notes of chilli oil with the smooth richness of peanut butter and the unique kick of our Hot Honey, this satay-style dish layers flavour upon flavour. It’s functional comfort food — rich in anti-inflammatory ingredients like ginger and garlic, omega-packed salmon, and satisfying carbs to fuel your body right.
The Hot Honey Twist
Our Hot Honey takes this satay sauce to the next level. Just a teaspoon brings balanced sweetness with a warm, complex heat — elevating the traditional satay into something bold and unforgettable.
Chilli Oil Satay Salmon Noodles
Serves: 2
Time: 30 minutes
Ingredients
90g udon noodles, cooked according to the packet instructions - save ¼ cup of cooking water for the chilli oil satay
Roasted Eggplant
3 tbsp oil
1 eggplant, cut into chunks
½ tsp sea salt
Crispy Salmon
250g salmon, cut into 2cm chunks
1 tbsp Hot Honey
2 tbsp tamari
1 tsp sesame oil
1 tsp chilli oil
2 tbsp sesame seeds (optional)
Chilli Oil Satay:
2 tbsp tamari
1 tbsp chilli oil - depending on how spicy yours is. We like Chilli Crisp
1 tbsp sesame oil
2 garlic cloves, crushed and finely chopped
1 tbsp freshly grated ginger
2 tbsp peanut butter
3 tbsp noodle water
1 tsp Hot Honey
To Serve:
1 avocado, cut into chunks
½ cucumber, cut into 1cm chunks
Method
1. Preheat your oven to 200°C. Cook the noodles as per instructions, reserving ¼ cup of the starchy cooking water.
2. Toss the eggplant in sea salt and oil, then roast on a tray for 25 minutes or until soft and golden.
3. Marinate the salmon with Hot Honey, tamari, sesame oil, chilli oil, and sesame seeds. Let sit for 10 minutes.
4. For the satay sauce, whisk all ingredients together until glossy and pourable, adding more noodle water as needed.
5. Bake the marinated salmon for 7 minutes, or until just cooked through.
6. Toss the noodles and eggplant in the satay sauce. Divide between bowls and top with salmon, cucumber, and avocado.
Simple Swaps + Tips
• Use rice noodles or 100% soba for a gluten-free version
• Swap salmon for tofu, tempeh, chicken, or prawns
• Sub eggplant with broccoli, mushrooms, or zucchini
• Tamari can be swapped for soy sauce
• Peanut butter can be swapped with almond butter or tahini
• Avocado can be swapped with edamame beans
Final Thoughts
This is more than a weeknight meal — it’s a ritual. It’s dinner that feels like self-care, loaded with flavour and designed to nourish. Let the Sweet Heat do its thing, and don’t forget to share your creations with us!
