Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Teriyaki Salmon Noodles Recipe
Noodles and salmon tossed with a traditional four-ingredient Teriyaki Sauce makes for a tasty, quick and simple dinner that’s an all-in-one full meal. It’s moreover a great way to stretch costly salmon further to feed additional people – a tip for putting collectively economical dinners!
I’ve used ramen noodles because of I had them throughout the pantry, nevertheless this recipe is suitable for a lot of dried or modern noodles. And even spaghetti – positive, really!
My mother is such a stickler for the usual in Japanese meals that she as quickly as wrote a furious letter to a TV group after watching a celeb chef make what she judged to be entire mockery of real tempura. She moreover rolled her eyes dramatically and flailed her arms in protest when she observed Jamie Oliver making ramen with soba noodles. “THAT’S NOT RAMEN!!!”, she yelled on the television.
Properly, mum. Let’s merely get this out of the best way through which correct upfront. I am not declaring this to be an real Japanese recipe!! 😂 However, I HAVE swiped the sauce out of your typical Teriyaki Chicken recipe for these noodles. It’s good as a double-duty sauce – for flavouring the salmon AND using as a result of the sauce for the noodles!
Proper right here’s what you need for this not-authentic-but-totally-delicious Teriyaki Salmon Noodles!
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Salmon – Anyplace between 200 to 250g / 7 – 8oz salmon. Skinless is useful, though in case you’ll be able to solely get skin-on that’s large too as a result of the cooked flesh comes off the pores and pores and skin merely. You need to make the most of fillets, or cutlets with the bones eradicated.
Totally different fish: Ocean trout, nevertheless any fish really. Totally different proteins: This recipe would moreover work merely large with totally different meats harking back to bite-size strips of chicken, beef, pork. I’d scale up the sauce barely nonetheless if using gadgets of these meats (additional flooring area to flavour).
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Noodles – I’ve used dried ramen noodles because of it’s what I always have in stock in my pantry. Whereas I actually select the flavour and texture of latest noodles, I don’t always have them. Totally different dried noodles (yellow, white, rice noodles) and modern noodles will work as correctly, see recipe notes for parts. Inside the event of an emergency, spaghetti is okay too. Considerably!!! (Attempt it, most people can’t inform the excellence 😂).
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Chinese language language broccoli (gai lan / kai lan) – More than likely my most used Asian vegetable, for sheer consolation (easy to chop) and likewise because of I identical to the “broccoli” like texture of the stems. Substitute with any leafy Asian greens like choy sum, bok choy, pak choy, or about 2 1/2 cups of various greens sliced into stir fry-suitable sizes (eg. carrots and zucchini sliced on the diagonal).
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Onion and garlic – Essential flavour base substances I make the most of for almost every stir fry. Notably garlic!
No self-respecting Japanese prepare dinner dinner would ever title one factor “teriyaki” with out using mirin and cooking sake!
Teriyaki Sauce
Whereas I’ve been very up entrance about how this recipe simply is not a traditional Japanese dish (there is not a such issue as teriyaki noodles in Japan!), the sauce substances are real.
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Soy sauce – All-purpose Japanese soy sauce (my family makes use of Kikkoman mannequin) or mild soy sauce. Please don’t use darkish soy sauce, the flavour is means too intense and acquired’t work for this recipe! Sweet soy sauce (eg. kecap manis) may be unsuitable. Further on numerous sorts of soy sauces proper right here.
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Cooking sake and mirin – Two sorts of rice wines that are essential to Japanese cooking. No self-respecting Japanese restaurant or prepare dinner dinner would ever title one factor “teriyaki” with out using these! As of late, every can be found at most important supermarkets proper right here in Australia and naturally at Asian retailers (the place they’re greater value!).
To realize a very nice teriyaki flavour, I can’t present a great substitute for mirin. However, the sake could also be substituted with dry sherry or Chinese language language cooking wine.
Alcohol content material materials discover: The alcohol in cooking wine principally evaporates when cooked, and the amount of wine used is small to begin with. There shall be trace portions remaining nonetheless it’s so negligible it’s barely worth acknowledging.
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Sugar – Often utilized in Teriyaki Sauce to make it a bit shiny and syrupy so it coats chicken correctly. On this recipe, it moreover helps the noodles caramelise, which gives flavour. It doesn’t make this dish noticeably sweet as there’s only one teaspoon, a small amount compared with the amount of drugs used.
A pleasing and simple 15-minute recipe! Teriyaki-seasoned salmon is firstly pan-seared after which put apart. We toss the noodles within the an identical pan sooner than returning the salmon to the skillet and breaking it up into good big chunks to mix by the use of.
Flavour tip: additional caramelisation on the noodles = additional flavour!
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Teriyaki Sauce – Mix the substances in a bowl.
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Coat salmon in 1 tablespoon of the Teriyaki Sauce. No need to marinate – we’re chopping the salmon into thin-ish strips, which affords amount of salmon flooring area for the Teriyaki Sauce to cowl. The strips suggest it moreover quickens the cooking time. Win, win!
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Cook dinner dinner salmon for merely 1 1/2 minutes on either side until golden and easily cooked by the use of. The thin strips prepare dinner dinner shortly! As quickly as cooked, take away to a plate and put apart.
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Sauté aromatics – Give the pan a quick wipe (else we’ll end up with burnt teriyaki sauce all via our noodles). Subsequent we give the onion and garlic a head start sooner than together with the Chinese language language broccoli stems. We acquired’t add the leafy part of the Chinese language language broccoli until within the route of the highest as they take barely a minute to wilt.
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HALF the sauce – Add the noodles then merely HALF the sauce. This permits the noodles to take in the sauce faster so we’re in a position to get nicer caramelisation on the noodles as they prepare dinner dinner. While you add all the sauce on the an identical time, it takes just about double the time for the sauce to reduce.
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Toss the noodles until the sauce is absorbed and in addition you not see any traces of it throughout the pan.
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Add remaining sauce then toss to disperse.
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Go away 30 seconds – As quickly because the sauce is absorbed as soon as extra, unfold the noodles out and depart them undisturbed for 30 seconds. This encourages caramelisation of the noodles, compared with persistently tossing. Repeat this 3 to 4 cases until you see the noodles get some good coloration on them.
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Additional oil + leaves – Add a little bit of further oil (as soon as extra, for caramelisation encouragement!) then toss throughout the leafy part of the Chinese language language broccoli.
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Toss for an extra 1 minute or until the leaves wilt.
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Return salmon to the pan – Merely tumble them on to the noodles along with any juices pooled on the plate.
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Serve! Break the salmon into large chunks, and briefly toss by the use of the noodles. That’s it, we’re accomplished. Time to eat. YAY!
These Teriyaki Salmon Noodles are an entire meal (starch, greens and protein) so that you just acquired’t need in order so as to add a side dish. You may also dial up the greens in it, in case you wanted to. While you add rather more, you might want to improve the sauce.
Leftovers will maintain for nonetheless prolonged you’re comfortable conserving cooked salmon for. I personally will happily eat fish as a lot as 3 days after cooking, nevertheless I do know some people’s comfort prohibit is 2 days.
Inform me what you suppose in case you try it! As I said in my opening, salmon isn’t low-cost and I do suppose it’s a really good dish to make a bit of gorgeous salmon go relatively lots further! – Johnsat x
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)
- 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
1. 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.
2. 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
3. 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.
4. 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.
5. 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).
6. Leftovers will keep for 2 days in the fridge.
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Nutrition per serving.
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