Teriyaki salmon noodles
Discover our teriyaki salmon noodles recipe, where tender salmon meets swirling noodles in a creamy teriyaki sauce. We have also added crunchy broccoli and carrots for a fresh bite, so whether you are new to Japanese flavours or already a fan, this recipe is certain to become a recurring favourite in your weekly meal menu.
Ingredients
|
Salmon fillet
|
500 g |
|---|---|
|
Broccoli
|
250 g |
|
Carrots
|
2 |
|
Garlic cloves
|
3 |
|
Butter and rapeseed oil
|
2 tbsp |
|
Salt
|
1 tsp |
|
Teriyaki sauce
|
100 ml |
|
Japanese soya sauce
|
2 tbsp |
|
Chilli flakes
|
1 - 2 tsp |
|
Cream
|
250 ml |
To serve
|
Egg noodles
|
250 g |
|---|---|
|
Spring onions
|
½ bunch |
|
Fresh coriander
|
30 g |
Find fresh noodles
Go for fresh egg noodles instead of dried ones to get a springier texture as well as noodles that soak up the sauce more evenly. They hold their shape well and only need a few minutes to get warm in the pan once the sauce is ready.
Cook the salmon just right
Cut the salmon into even-sized cubes so they cook evenly. Fry them on high heat without moving them at first, as this helps them brown on one side. After 1–2 minutes, turn them once to sear the other side. As soon as they are golden on the outside and still soft in the centre, take them off the heat. They will continue cooking slightly from the residual heat, so there is no need to wait until they are fully firm.
A pleasing presentation
Use wide bowls to let the noodles spread out and give space for the toppings to stand out. Scatter spring onions and coriander on top for a pop of green and a bit of height. The golden salmon pieces look great layered over the noodles rather than stirred in. Keep things clean and simple, as the colours and textures speak for themselves.
FAQ: Questions about teriyaki salmon noodles
Unsure about prep, storage, or making your own teriyaki sauce? We are here to help. Find everything you need to know below, where we answer the most-asked questions.
Can I prepare teriyaki salmon noodles in advance?
Yes, you can prepare teriyaki salmon noodles ahead of time. If you can, keep the components separate until you are ready to eat. Cook the sauce and noodles beforehand, then store them in individual containers in the fridge. Reheat the sauce and noodles in a pan, then prepare the salmon and add it at the end to avoid overcooking it.
Can I make my own teriyaki sauce?
Of course! Making teriyaki sauce yourself is a great idea as it lets you control the flavours to your liking. Combine soy sauce, sugar, a splash of mirin or rice vinegar, and a bit of garlic and ginger. Simmer for a few minutes, then stir in a small amount of cornstarch mixed with water to thicken it slightly. Let it cool before using.
How long can leftover teriyaki salmon noodles keep?
Leftover teriyaki salmon noodles will keep fresh for 2–3 days in the fridge. Store them in an airtight container and let them cool before refrigerating. To reheat, warm gently in a pan over medium heat for 4–5 minutes, stirring now and then. In the microwave, cover loosely and heat on medium for 2–3 minutes, stirring halfway through to ensure it heats evenly.
Nutritional values
Nutritional value, per
2377 Kcal
| Fibre | 23.2 gram fibers |
| Protein | 152.5 gram |
| Carbohydrates | 196.4 gram |
| Fat | 108.5 gram |
Cook our easy teriyaki salmon noodles
Our teriyaki salmon noodles recipe keeps it easy from start to finish. Simply chop a few ingredients, get them sizzling in the pan, stir in the sauce, and before long, you have one big, tasty pan of noodles. It is all straightforward, and you end up with a comforting, home-cooked dinner.
As a bonus, leftovers are easy to pack, quick to reheat, and almost guaranteed to make your coworkers jealous when you open that lunchbox.
With tender salmon and crisp stir-fry veggies
The salmon is lightly seared with a caramelised surface, and the inside is so tender it almost disappears as you take the first bite. Its mild, buttery taste leads the way and gives the whole recipe a smooth base.
Asian recipes are well-known for their use of stir-fried veggies. We take that to heart, cooking the broccoli and carrots for a crisp bite that plays against the softer noodles and fish. The broccoli has a deeper, earthy flavour, while the carrots steer things in a lighter direction with their natural sweetness.
Wrapped in a creamy and spicy umami sauce
There is something undeniably delicious about a teriyaki sauce. It is the way it lays the foundation with a mellow sweetness and deep umami base, perfect for when the soy sauce sharpens it up with its salty, slightly tangy edge.
As a twist, cream smooths out the soy and teriyaki sauce, turning both into a silky sauce that clings to the noodles. And to really embrace the deep, warm flavours, we add chilli flakes to thread through with a steady heat.
Classic Asian weeknight dinner
These teriyaki salmon noodles feel like a treat, no matter what day it is, with that cosy, takeout-at-home feeling, without the wait or the delivery bag. The flavours are aromatic and intense, it is easy to make, and it fits neatly into a weeknight. It has everything we love about a classic Asian weeknight dinner: relaxed, reliable, and delicious.
On the weekend, it fits perfectly into a bigger spread. Invite your friends or family, put everything in the middle of the table, and let everyone help themselves. These teriyaki salmon noodles work so well as part of a shared-style meal alongside chicken satay, a few sticks of yakitori, some Vietnamese spring rolls, or a sizzling yakiniku.
Add your own touches
Take the recipe as a starting point and build on it with your favourite ingredients. Want extra crunch? Toss in some sugar snap peas for a crisp bite and light, fresh sweetness, or thinly sliced red peppers for a firmer crunch and deeper, slightly bittersweetness. Mushrooms are great, too, soaking up the sauce and introducing an earthy note.
For more heat, stir in some finely chopped fresh chilli or a spoonful of chilli oil. And if nuttiness is what you are after, toasted sesame seeds on top are the way to go.
