Teriyaki Salmon Noodles
User Reviews
5
-
Prep Time
5 mins
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Cook Time
10 mins
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Servings
2
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Calories
683 kcal
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Course
Main Course
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Cuisine
Asian
Teriyaki Salmon Noodles
Description
This recipe mixes tender strips of skinless salmon with instant noodles and Chinese broccoli, all coated in a homemade Teriyaki sauce composed of light soy sauce, mirin, cooking sake, and sugar. The salmon is briefly coated in the sauce and quickly seared until golden to lock in flavor without requiring extended marination. Meanwhile, the noodles are cooked and briefly rinsed to remove excess starch.
Onions and garlic provide aromatic depth, sautéed alongside the broccoli stems until tender. The noodles and sauce are added back to the pan to allow the flavors to meld and the sauce to absorb. The cooking technique balances textures—crispy-edged salmon, soft noodles, and slightly crunchy vegetables for an enjoyable bite.
Leftover teriyaki salmon noodles keep well refrigerated for two days, making them practical for a quick meal. The recipe advises using light soy sauce for its nuanced flavor and encourages variations using other dried noodles or Chinese greens if desired.
Ingredients
- 2 tbsp neutral cooking oil veg or canola, generic cooking oil
- 250 g / 8 oz salmon s), skinless, sliced into 2cm / 0.7" strips (lengthwise, Note 1, fillet
- 2 instant noodle cakes discard seasoning packs) (Note 2 other noodles, aka ramen noodle cakes
- 1/2 onion , cut into 1cm / 0.3" slices
- 1 garlic finely minced, clove
- 1 Chinese broccoli gai lan), cut into 5 cm / 2" lengths, leaves separated from stem (Note 3, small bunch
Teriyaki Sauce:
- 2 1/2 tbsp soy sauce , light or all-purpose (Note 4)
- 2 tbsp mirin (Note 5)
- 2 tbsp cooking sake (Note 5)
- 1 tsp white sugar
Instructions
- Teriyaki Sauce: Mix the ingredients in a small bowl until the sugar is dissolved.
- Coat salmon with 1 tablespoon of Teriyaki Sauce in a bowl, then set aside while you cook the noodles. (No need to marinate)
- Cook your noodles per the packet directions. Drain, briefly rinse under tap water then set aside.
- Cook salmon: Heat 1/2 tablespoon oil in a large non-stick pan over high heat. Cook the salmon for 1 1/2 minutes on each side or until golden, then remove to a plate. Pour any remaining sauce in the skillet over the salmon.
- Cook aromatics: Roughly clean the pan with a paper towel then return to the stove, still on high heat. Heat 1 tablespoon of the remaining oil and cook the onion and garlic for 30 seconds. Add Chinese broccoli stems and cook for 1 minute.
- Noodles & sauce: Add noodles and half the Sauce. Toss for 2 minutes until the Sauce is absorbed. Add the remaining Sauce and toss to disperse. Then spread the noodles out in the pan, cook for 30 seconds un-disturbed. Repeat again 3 to 4 times (~3 min total) - a trick for nice caramelisation on the noodles (which = flavour!).
- Leafy greens: Drizzle the remaining 1/2 tablespoon oil around the side of the pan, then add the Chinese broccoli leaves. Toss for a further 1 1/2 minutes or until the leaves wilt.
- Add back salmon: Remove pan from stove. Place salmon on top, break into large chunks then toss through.
- Serve: Divide between bowls and serve immediately!
Notes
- Slice the salmon lengthwise to maximize surface area for sauce coating without marinating.
- Discard seasoning packets from instant noodles and rinse cooked noodles briefly to reduce starch.
- Light soy sauce is preferred for the teriyaki sauce; avoid dark soy for milder flavor.
- Mirin and cooking sake are essential to authentic teriyaki sauce; sake can be substituted with dry sherry or Chinese cooking wine if needed.
- Leftovers can be stored in the refrigerator for up to two days.
- Other short egg, rice, or fresh noodles can be used, adjusting quantity and cooking method accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 683 kcal
% Daily Value*
| Calories | 683cal | 34% |
| Carbohydrates | 66g | 22% |
| Protein | 34g | 68% |
| Fat | 30g | 46% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 3115mg | 130% |
| Potassium | 969mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 3405IU | 68% |
| Vitamin C | 36mg | 40% |
| Calcium | 129mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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