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A large pan filled with a colorful stir-fry featuring noodles, grilled chunks of salmon, green onions, red bell peppers, and sesame seeds. The dish looks freshly cooked and well-seasoned, with a glossy appearance from the sauce coating the ingredients.

Teriyaki Salmon Noodles

Salmon and noodles cooked in a homemade teriyaki sauce will be your new easy, tasty and quick weeknight dinner. This recipe is versatile for any kind of noodles and ready within 15 minutes.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Marinate Time 5 minutes
Course Main Course
Cuisine asian, Japanese
Servings 4 servings
Calories 809 kcal

Ingredients
  

For the salmon

  • ⅓ cup soy sauce
  • 1 teaspoon honey
  • 1 teaspoon rice vinegar
  • 1 teaspoon cornstarch
  • 1 tablespoon oil
  • 1 pound salmon filets, cut into cubes

For the noodles

  • 3 tablespoons vegetable oil divided
  • 1 red bell pepper, thinly sliced
  • 1 bunch green onions, chopped
  • 1 inch ginger, minced
  • 1 pound fresh noodles

For serving

  • 1 teaspoon sesame seeds
  • 2 pieces green onions thinly sliced

Instructions
 

  • First, cook the noodles al dente according to the package directions, drain, and set aside.
  • To prepare the salmon, in a medium bowl, combine the soy sauce, honey, rice viengar, and cornstarch. Add the salmon cubes and toss to coat well. Let marinate for about 5 minutes.
  • Heat the tablespoon of oil in a large skillet over medium-high heat and then add the salmon cubes, reserving the marinade. Sear the salmon cubes on all sides, cooking for for about 30 seconds on each side. Remove the salmon from the skillet to a plate. Save the marinade for the noodles.
  • In the same skillet, add the remaining 3 tablespoons of oil. Sauté bell peppers, green onion and ginger for 2 minutes until the bell pepper softens. Add the noodles and cooking, tossing until the noodles and veggies are well combined. Add the reserved marinade and again toss together until the noodles are well coated with the sauce. Stir fry for 2 minutes until the noodles and sauce are through. Add the salmon back to the skillet and toss to combine and heat through.
  • Serve hot, garnished with green onions and sesame seeds.

Notes

  1. Noodles: Fresh ramen or lo mein are the best choice here. Udon, soba, and dried spaghetti or linguine all work too. For gluten-free, use medium-width rice noodles.
  2. Salmon: Sear it fast — about 30 seconds per side — and pull it while it's still underdone in the middle. It goes back into the pan at the end and finishes cooking there.
  3. Spice: For a spicier version, stir chili paste into the sauce or serve with chili crisp at the table.
  4. Leftovers: Store in an airtight container in the refrigerator for up to 3 days

Nutrition

Calories: 809kcalCarbohydrates: 78gProtein: 37gFat: 39gSaturated Fat: 12gPolyunsaturated Fat: 13gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 62mgSodium: 3441mgPotassium: 891mgFiber: 4gSugar: 5gVitamin A: 1055IUVitamin C: 40mgCalcium: 62mgIron: 6mg
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