Teriyaki Salmon Noodles Stir Fry

A bowl of Teriyaki Salmon Noodles on a pale blue background with chopsticks and side dish of greens.

5 from 1 vote

Teriyaki Salmon Noodles Stir Fry

Tuck into tasty noodles, buttery flaky salmon and fresh veggies coated in a sweet and salty teriyaki sauce. With just 30 minutes of cooking and prep time this speedy teriyaki noodle stir-fry is a winning weeknight dinner.

Prep Time10

Cook Time20

Course: Main Course

Cuisine: Japanese

Servings:

Calories: 557kcal

Author: Helen

Equipment

1 wok

Ingredients

Terriyaki Sauce (Note 1)

4 tbsp soy sauce (Note 2)
3 tbsp mirin (Note 3)
3 tbsp sake (Note 4)
2 tbsp sugar

Stir fry ingredients

3 tbsp neutral oil (Note 5)
4 salmon fillets (skin on) (Note 6)
4 portions dry egg noodles (Note 7)
4 spring onions/scallions thinly sliced, green and white parts separated (Note 8)
2 red chillis finely chopped (Note 9)
15 g fresh ginger grated
3 cloves garlic grated
1 large carrot cut into matchsticks
200 g choi sum roughly chopped (Note 10)

To finish

toasted sesame seeds optional

US Customary - Metric

Instructions

Mix the teriyaki sauce ingredients in a small bowl or jug and set aside. (skip if using store bought teriyaki sauce)
Cook the noodles according to packet instructions and run them under cold water to prevent them from sticking together.
Put a wok or large frying pan on a medium to high heat and add half of the oil. When the oil is hot, add the salmon fillets, skin side down, and fry until the skin gets nice and crispy.
Then flip and cook for a few more minutes until cooked through and set aside on a chopping board with the skin side facing up and roughly chop into bite-sized pieces. (Note 11)
Add the remaining oil to the wok and fry the spring onions, chilli and ginger for a couple of minutes until fragrant. Then add the garlic and cook for a further minute.
Add the chopped carrots and cook for 2-3 minutes until they begin to soften, tossing continuously to ensure they cook evenly. Then add the Choi sum/greens and cook for a few more minutes until tender.
Add the cooked noodles to the wok/pan and toss until hot.
Pour on the teriyaki sauce and let it bubble and reduce slightly for a minute or two, then add the cooked salmon and toss everything together.
Serve immediately topped with sesame seeds and the green parts of the spring onions/scallions.

Notes

Teriyaki sauce: you can substitute homemade with the same quantity or store-bought.
Soy sauce: use light or regular. Dark is too rich.
Mirin: A sweet Japanese rice wine that you should be able to find in the supermarket. Substitute with white wine or dry sherry with an extra half teaspoon of sugar for a tablespoon of wine.
Sake: A Japanese rice wine. Substitute with water or stock.
Oil: Use a neutral oil with a high burn point like vegetable, sunflower, canola, avocado, or ground nut. Olive oil is not suitable for stir-frying.
Salmon: Can be farmed Atlantic Salmon or Wild Pacific. Fresh, frozen or precooked. If using frozen, defrost first in the fridge overnight. Avoid smoked salmon.
Noodles: substitute egg noodles with Ramen noodles, udon, or soba. For gluten-free use gluten-free noodles or rice noodles.
Spring onions/scallions: substitute with shallots or a couple of teaspoons of finely chopped white onion.
Red chilli: feel free to use another type of chilli. It doesn't make the dish spicy but you can leave it out if you prefer.
Choi sum/Chinese greens: substitute with broccoli, asparagus, spinach or courgette/zucchini.
Cooked salmon: feel free to serve the fillets whole instead of chopped, and you can remove the skin depending on your personal preference.

Nutrition