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Teriyaki Salmon Noodles – Quick and Easy

10 mins Cook
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Teriyaki salmon noodles

Noodles and salmon tossed with a traditional four-ingredient Teriyaki Sauce makes for a delectable, brief and smooth dinner that’s an all-in-one whole meal. It’s additionally a brilliant manner to stretch highly-priced salmon in addition to feed extra people – a tip for placing together low-budget dinners!

Also if you like to make budget friendly dinners or lunches than you must consider my recipe of Egyptian Koshari or Baked Feta Pasta.

I’ve used ramen noodles because I had them within the pantry, but this recipe is suitable for most dried or clean noodles. or maybe spaghetti.

Teriyaki Salmon Noodles

My mother is this type of stickler for the traditional in Japanese foods that she once wrote a livid letter to a tv network after looking a movie star chef make what she judged to be total mockery of true tempura. She also rolled her eyes dramatically and flailed her hands in protest when she saw Jamie Oliver making ramen with soba noodles.

Well, mum. allow’s simply get this out of the way proper upfront. i’m no longer affirming this to be an actual japanese recipe!! however, i have swiped the sauce out of your traditional Teriyaki chicken recipe for these noodles. It’s perfect as a double-duty sauce – for flavouring the salmon AND using as the sauce for the noodles!

What You Need

Here’s what you need for this not-authentic-but-totally-delicious Teriyaki Salmon Noodles!

  • Salmon – everywhere between two hundred to 250g / 7 – 8oz salmon. Skinless is handy, even though if you may handiest get skin-on that’s exceptional too because the cooked flesh comes off the pores and skin effortlessly. you can use fillets, or cutlets with the bones removed.
  • Alternative fish: Ocean trout, but any fish genuinely. other proteins: This recipe could additionally paintings just exceptional with other meats which include bite-size strips of chook, pork, beef. I’d scale up the sauce slightly however if the usage of pieces of those meats (greater surface vicinity to flavour).
  • Noodles – I’ve used dried ramen noodles as it’s what I constantly have in inventory in my pantry. whilst I virtually select the flavour and texture of sparkling noodles, I don’t continually have them. different dried noodles (yellow, white, rice noodles) and fresh noodles will work as properly, see recipe notes for portions. within the event of an emergency, spaghetti is pleasant too. seriously!!! (strive it, the majority can’t inform the difference.
  • Chinese broccoli (gai lan / kai lan) – probable my most used Asian vegetable, for sheer convenience (easy to chop) and also because I like the “broccoli” like texture of the stems. replacement with any leafy Asian veggies like choy sum, bok choy, pak choy, or approximately 2 1/2 cups of other vegetables sliced into stir fry-appropriate sizes (eg. carrots and zucchini sliced on the diagonal)
  • Onion and garlic – critical flavour base ingredients i take advantage of for really every stir fry. specially garlic!
  • No self-respecting eastern cook dinner could ever name some thing “teriyaki” without the usage of mirin and cooking sake!

Teriyaki Sauce

While I’ve been very up front about how this recipe is not a traditional Japanese dish (there is no such thing as teriyaki noodles in Japan!), the sauce ingredients are authentic.

  • Soy sauce – All-purpose Japanese soy sauce (my family uses Kikkoman brand) or light soy sauce. Please don’t use dark soy sauce, the flavour is far too intense and won’t work for this recipe! Sweet soy sauce (eg. kecap manis) is also unsuitable. More on different types of soy sauces here.
  • Cooking sake and mirin – Two types of rice wines that are essential to Japanese cooking. No self-respecting Japanese restaurant or cook would ever call something “teriyaki” without using these! Nowadays, both are readily available at major supermarkets here in Australia and of course at Asian stores (where they’re better value!).To achieve a truly great teriyaki flavour, I can’t offer a decent substitute for mirin. However, the sake can be substituted with dry sherry or Chinese cooking wine.Alcohol content note: The alcohol in cooking wine mostly evaporates when cooked, and the amount of wine used is small to begin with. There will be trace amounts remaining but it’s so negligible it’s barely worth acknowledging.
  • Sugar – Typically used in Teriyaki Sauce to make it a bit glossy and syrupy so it coats chicken nicely. In this recipe, it also helps the noodles caramelise, which adds flavour. It doesn’t make this dish noticeably sweet as there is only 1 teaspoon, a small amount compared to the volume of ingredients used.

How to make Teriyaki Salmon Noodles

A pleasant and easy 15-minute recipe! Teriyaki-seasoned salmon is first off pan-seared after which set apart. We toss the noodles inside the same pan before returning the salmon to the skillet and breaking it up into nice big chunks to mix via.

Teriyaki Sauce – mix the ingredients in a bowl.

Coat salmon in 1 tablespoon of the Teriyaki Sauce. No want to marinate – we’re cutting the salmon into skinny-ish strips, which affords a very good quantity of salmon surface location for the Teriyaki Sauce to cover. The strips mean it also hurries up the cooking time. Win, win!

Prepare dinner salmon for just 1 half of mins on each aspect till golden and simply cooked thru. the thin strips prepare dinner speedy! once cooked, take away to a plate and set aside.

  • Sauté aromatics – supply the pan a short wipe (else we’ll end up with burnt teriyaki sauce for the duration of our noodles). subsequent we deliver the onion and garlic a head begin earlier than adding the chinese broccoli stems. We won’t add the leafy a part of the chinese broccoli until closer to the quit as they take slightly a minute to wilt.
  • Half the sauce – upload the noodles then just half the sauce. This lets in the noodles to absorb the sauce faster so we can get nicer caramelisation on the noodles as they cook dinner. in case you add all of the sauce at the identical time, it takes almost double the time for the sauce to lessen.
    Toss the noodles until the sauce is absorbed and you now not see any traces of it in the pan.
    Add remaining sauce then toss to disperse.
  • Go away 30 seconds – as soon as the sauce is absorbed once more, spread the noodles out and go away them undisturbed for 30 seconds. This encourages caramelisation of the noodles, in comparison to constantly tossing. Repeat this 3 to four times till you notice the noodles get some excellent colour on them.
  • More oil + leaves – add a chunk of greater oil (again, for caramelisation encouragement!) then toss inside the leafy a part of the chinese broccoli.
    Toss for any other 1 minute or until the leaves wilt.
  • Return salmon to the pan – simply tumble them on to the noodles at the side of any juices pooled on the plate.

Serve! wreck the salmon into huge chunks, and briefly toss via the noodles. That’s it, we’re done. Time to devour. YAY!

These Teriyaki Salmon Noodles are a entire meal (starch, veggies and protein) so that you received’t want to add a facet dish. you can also dial up the veggies in it, if you wanted to. if you add a lot extra, you may need to boom the sauce.

Leftovers will keep for however long you’re secure retaining cooked salmon for. I for my part will happily consume fish up to 3 days after cooking, however I recognize some humans’s consolation restriction is two days.

Tell me what you suspect if you attempt it! As I stated in my commencing, salmon isn’t cheap and that i do suppose that is a honestly exquisite dish to make a bit of lovely salmon move a lot further!

Teriyaki Salmon Noodles - Quick and Easy

Teriyaki Salmon Noodles - Quick and Easy

Noodles and salmon tossed with a traditional four-ingredient Teriyaki Sauce makes for a delectable, brief and smooth dinner that’s an all-in-one whole meal. It’s additionally a brilliant manner to stretch highly-priced salmon in addition to feed extra people – a tip for placing together low-budget dinners!
prep time
5 mins
cooking time
10 mins
total time
15 mins



  • 2 tbsp oil (veg or canola)

  • 250 g / 8 oz salmon fillet (s), skinless, sliced

  • 2 Noodles or 500g spaghetti

  • 1/2 onion , cut into 1cm / 0.3″ slices

  • 1 garlic clove , finely minced

  • 1 small bunch Chinese broccoli (gai lan)


  • 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


Teriyaki Sauce: mix the ingredients in a small bowl till the sugar is dissolved. Coat salmon with 1 tablespoon of Teriyaki Sauce in a bowl, then set apart while you cook the noodles. (No need to marinate)
prepare dinner your noodles consistent with the packet directions. Drain, in short rinse under tap water then set aside.
Cook dinner salmon: heat 1/2 tablespoon oil in a massive non-stick pan over excessive heat. cook dinner the salmon for 1 half minutes on each facet or until golden, then remove to a plate. Pour any final sauce within the skillet over the salmon.
Cook dinner salmon: heat half tablespoon oil in a large non-stick pan over high heat. prepare dinner the salmon for 1 1/2 mins on every facet or until golden, then get rid of to a plate. Pour any closing sauce inside the skillet over the salmon.
Cook dinner aromatics: roughly smooth the pan with a paper towel then return to the stove, nonetheless on excessive heat. heat 1 tablespoon of the last oil and cook dinner the onion and garlic for 30 seconds. add chinese broccoli stems and cook for 1 minute.
Noodles & sauce: add noodles and 1/2 the Sauce. Toss for two minutes till the Sauce is absorbed. add the remaining Sauce and toss to disperse. Then spread the noodles out within the pan, cook for 30 seconds un-disturbed.
Repeat once more 3 to four times (~three min total) – a trick for satisfactory caramelisation at the noodles (which = flavour!).
Leafy vegetables: Drizzle the ultimate half tablespoon oil around the side of the pan, then add the chinese broccoli leaves. Toss for a further 1 half minutes or until the leaves wilt.
Add again salmon: get rid of pan from stove. place salmon on pinnacle, ruin into massive chunks then toss thru. Serve: Divide among bowls and serve without delay!


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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