Teriyaki salmon noodles are comforting, umami-rich, and super easy to make in 30 minutes. This take away style dish has a perfect sweet and savory flavor that makes you addicted!
Teriyaki salmon noodles are fun to make, amazingly delicious, and perfect for a quick lunch or dinner. It is easily customizable as well, so you can stir in any vegetables you have on hand, or switch out the salmon to other fish.
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Ingredients for this recipe
For teriyaki sauce
- Tamari soy sauce
- Dark brown sugar
- Honey
- Sake
- Water
For noodles
- Dry rice noodles - I use M size rice sticks.
- Olive oil
- Garlic cloves - Minced.
- Onion - Thinly sliced.
- Asparagus - Woody ends removed and cut into bite size pieces.
- Salmon - Boneless and skinless, cut into cubes.
- Sesame oil
- Salt and pepper
Toppings (optional)
- Thinly sliced scallion
- Toasted white sesame
How to make teriyaki salmon noodles
1. Make the sauce. Combine the tamari soy sauce, brown sugar, honey, sake, and water together. Mix well and set aside.
2. Cook the noodles. Bring a pan full of water to a boil and cook the rice noodles. Drain and rinse under cold water to prevent sticking and cooking further.
3. Cook the garlic. In a large pan or wok, heat up the olive oil and cook the garlic until fragrant.
4. Cook the vegetables. Add in the onion and asparagus. Cook for about 2 minutes, or until the vegetables are tender.
5. Add salmon. Add in the salmon with salt. Once the salmon is cooked half of the way, drizzle ⅓ of the sauce mix and continue to cook.
6. Add noodles and season. Add in the cooked noodles, rest of the sauce, and sesame oil. Toss gently using tongs or chopsticks. Adjust the flavor with salt and pepper if necessary.
7. Serve. Top with scallions and white sesame (optional).
Tips
- Pat dry the salmon well with paper towels after cutting. This helps to cut out the fishiness in the dish.
- To avoid overcooking, work fast once you add the cooked noodles. Make sure you have all the tools and seasoning you need right by the stove!
FAQ's
Leftover noodles can be refrigerated for 3-4 days, covered tightly. To reheat, microwave, or cook in a pan over the stove top with a drizzle of oil.
Other seafood such as cod, shrimp, or tilapia works well with this recipe.
More noodle recipes...
- Beef Bulgogi Noodles
- Spicy Mazesoba (Japanese Brothless Noodles with Pork)
- Quick Coconut Shrimp Noodles
Recipe
Teriyaki Salmon Noodles
Ingredients
For teriyaki sauce
- ⅓ cup tamari soy sauce
- 3 tablespoons dark brown sugar
- 1 tablespoon honey
- 2 tablespoons sake or dry white wine
- 2 tablespoons water
For noodles
- 9 ounces dry rice noodles I use M size rice sticks
- 2 tablespoons olive oil
- 6 cloves garlic minced
- 1 medium onion thinly sliced
- 6 ounces asparagus remove woody ends, cut into bite size pieces
- 1 pound boneless skinless salmon cut into cubes
- ½ teaspoon salt
- 1 tablespoon sesame oil
- Salt and pepper to taste
For toppings (optional)
- Thinly sliced scallion
- Toasted white sesame
Instructions
- To make the sauce, combine the tamari soy sauce, brown sugar, honey, sake, and water together and mix well. Set aside.
- Bring a pan full of water to a boil and cook the rice noodles. Drain well and rinse under cold water to prevent sticking and cooking further.
- In a large pan or wok, heat up the olive oil and cook the garlic until fragrant.
- Add in the onion and asparagus. Cook for about 2 minutes, or until the vegetables are tender.
- Add in the salmon with ½ teaspoon salt. Once the salmon is cooked half of the way, drizzle ⅓ of the sauce mix and continue to cook.
- Add in the cooked noodles, rest of the sauce, and sesame oil. Toss gently using tongs or chopsticks. Adjust the flavor with salt and pepper if necessary.
- Optional: top with scallions and white sesame.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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