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Teriyaki Salmon Noodles

Recipe video above. Here's a great quick noodle recipe that's got everything you want for a meal. It's got carbs, veg and protein. It's quick. It's one-pan. It's easy. And it's super tasty!! This is also a delicious dish that can wring two generous meal servings from just one piece of salmon. An economical tip! :)

Prep Time
5 mins
Cook Time
5 mins
Servings: 2
Calories: 683 kcal
Course: Main Course
Cuisine: Asian

Ingredients

  • 2 tbsp oil (veg or canola)
  • 250 g / 8 oz Salmon fillet (s), skinless, sliced into 2cm / 0.7" strips (lengthwise, Note 1)
  • 2 instant noodle / ramen noodle cakes (discard seasoning packs) (Note 2 other noodles)
  • 1/2 onion , cut into 1cm / 0.3" slices
  • 1 garlic clove , finely minced
  • 1 small bunch Chinese broccoli (gai lan), cut into 5 cm / 2" lengths, leaves separated from stem (Note 3)
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

    Cup of Yum
  1. Teriyaki Sauce: Mix the ingredients in a small bowl until the sugar is dissolved.
  2. Coat salmon with 1 tablespoon of Teriyaki Sauce in a bowl, then set aside while you cook the noodles. (No need to marinate)
  3. Cook your noodles per the packet directions. Drain, briefly rinse under tap water then set aside.
  4. 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.
  5. 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.
  6. 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!).
  7. 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.
  8. Add back salmon: Remove pan from stove. Place salmon on top, break into large chunks then toss through.
  9. Serve: Divide between bowls and serve immediately!

Notes

  • Salmon - Cut lengthwise into thinner pieces so there's more surface coated in tasty Teriyaki Sauce = no need to marinate! See video/photos in post for demo.
  • Noodles - I usually use Maggi instant noodles (cheap and plentiful). Toss out the seasoning packet, if your noodles have them - we won't need them! Standard sizes of noodles ranges from 85 - 110g or so (3 - 4 oz).- Other dried noodles: use the same weight (ie 160 - 200g / 6 - 7 oz total). Egg noodles, rice noodles or even spaghetti (YES REALLY!). Prepare per packet directions.- Fresh noodles (eg hokkien noodles, from the fridge) - use 350g / 12 oz. Prepare per packet directions
  • Veg - Other Chinese greens will work just as well, eg. Choy sum, bok choy. Otherwise use 2.5 cups other sliced veg eg mushrooms, zucchini, carrots, cabbage.
  • Soy sauce - Light or all-purpose is required here. I use Kikkoman for Teriyaki Sauce, a Japanese soy sauce brand (my mother would have my head if I dared to use a Chinese brand for teriyaki - even if it doesn't really matter!) Do not substitute dark soy (too intense). More on different soy sauces here.
  • Mirin and cooking sake - Teriyaki Sauce is not Teriyaki Sauce without these! These are Japanese cooking essentials, widely available at grocery stores these days. Both are alcoholic cooking liquors. See in post for more information about these, including addressing concerns about alcohol content (spoiler: don't be too concerned!)
  • Substitute: I can’t offer a decent substitute for mirin. However, the sake can be substituted with dry sherry or Chinese cooking wine.
  • If you can't consume alcohol, use the sauce in this Asian Beef Noodles instead. It's not Teriyaki but it's a tasty Asian sauce that will work for this recipe. Cook exactly per this recipe (including coating salmon).
  • Leftovers will keep for 2 days in the fridge.
  • Me too! See?
  • Nutrition per serving.

Nutrition Information

Calories 683cal (34%) Carbohydrates 66g (22%) Protein 34g (68%) Fat 30g (46%) Saturated Fat 8g (40%) Polyunsaturated Fat 7g Monounsaturated Fat 14g Trans Fat 1g Cholesterol 61mg (20%) Sodium 3115mg (130%) Potassium 969mg (28%) Fiber 3g (12%) Sugar 10g (20%) Vitamin A 3405IU (68%) Vitamin C 36mg (40%) Calcium 129mg (13%) Iron 5mg (28%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 683

% 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.