Description
A vibrant and flavorful Teriyaki Salmon Noodles Stir Fry that combines tender salmon fillets with perfectly cooked egg noodles and fresh vegetables, all tossed in a homemade teriyaki sauce. This quick and easy 30-minute recipe offers a delicious balance of sweet, savory, and spicy flavors, ideal for a satisfying weeknight dinner.
Ingredients
Teriyaki Sauce
- 4 tbsp soy sauce
- 3 tbsp mirin
- 3 tbsp sake
- 2 tbsp sugar
Main Ingredients
- 3 tbsp neutral oil (such as vegetable or canola oil)
- 4 salmon fillets (skin on)
- 4 portions dry egg noodles
- 4 spring onions/scallions (thinly sliced, green and white parts separated)
- 2 red chillis (finely chopped)
- 15 g fresh ginger (grated)
- 3 cloves garlic (grated)
- 1 large carrot (cut into matchsticks)
- 200 g choi sum (roughly chopped)
- Toasted sesame seeds (optional, for garnish)
Instructions
- Prepare Teriyaki Sauce: In a small bowl or jug, mix the soy sauce, mirin, sake, and sugar until the sugar dissolves. Set aside. (If using store-bought teriyaki sauce, you can skip this step.)
- Cook Noodles: Boil the egg noodles according to the package instructions. Once cooked, drain and rinse with cold water to prevent sticking. Set aside.
- Cook Salmon: Heat half of the oil in a wok or large frying pan over medium-high heat. When hot, add the salmon fillets skin-side down and fry until the skin is crispy and golden brown.
- Finish Salmon Cooking: Flip the fillets and cook for a few more minutes until fully cooked through. Remove from the pan and place them skin-side up on a chopping board. Roughly chop the salmon into bite-sized pieces and set aside.
- Sauté Aromatics: Add the remaining oil to the wok. Fry the white parts of the spring onions, chopped red chillis, and grated ginger for 2 minutes until fragrant. Add the grated garlic and cook for an additional minute.
- Cook Vegetables: Add the carrot matchsticks to the wok and stir-fry for 2-3 minutes until they start to soften. Toss continuously for even cooking. Add chopped choi sum and cook for a few more minutes until tender.
- Add Noodles: Incorporate the cooked noodles into the wok and toss everything together over heat until warmed through.
- Combine with Sauce and Salmon: Pour the prepared teriyaki sauce over the noodle and vegetable mixture. Let it bubble and reduce slightly for 1-2 minutes. Add the cooked salmon pieces and gently toss to combine all ingredients evenly.
- Serve: Plate the stir fry immediately, garnishing with toasted sesame seeds and the green parts of the spring onions for added freshness and crunch.
Notes
- You can substitute store-bought teriyaki sauce to save time, but making it fresh enhances the flavor.
- Mirin is a sweet Japanese rice wine; if unavailable, you can substitute with a mixture of sake and sugar.
- Sake adds depth to the sauce; if unavailable, dry white wine is a good alternative.
- Neutral oils like vegetable or canola oil are preferred because they don’t overpower the flavors.
- Ensure the salmon skin is crispy for texture contrast and to prevent sticking.
- Running the noodles under cold water stops them from overcooking and clumping together.
- Choi sum is a type of leafy green common in Asian cooking; spinach or bok choy can be used as substitutes.
- Adjust the amount of chili to suit your preferred spice level.
- Gently toss the cooked salmon at the end to prevent breaking the fillets into too small pieces.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Stir Fry
- Method: Stovetop
- Cuisine: Japanese
