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Teriyaki Salmon Noodles

Teriyaki Salmon Noodles

Tender salmon, glossy teriyaki sauce and springy noodles come together in one quick, satisfying pan meal.

30 mins total for first methodServes 4On the Hob
Ingredients ↓Method ↓

Ingredients

Method

15 mins prep15 mins cook30 mins total

  1. Cook the noodles according to the packet instructions until just tender. Drain, reserving a splash of the cooking water, and set aside.

  2. Pat the salmon dry and season lightly with black pepper. Heat a large non-stick frying pan over medium heat and cook the salmon for 4–5 minutes on each side, until opaque and cooked through. Transfer to a plate.

  3. Add the teriyaki sauce, soy sauce, grated ginger and garlic to the same pan. Bubble for 1–2 minutes until glossy, scraping up any browned bits.

  4. Return the noodles to the pan and toss through the sauce, adding a splash of reserved noodle water if needed to loosen. Warm for 1 minute.

  5. Flake the salmon into large pieces and fold it through the noodles, or place the fillets on top. Finish with sesame oil and sliced spring onions, then serve.

About this recipe

These teriyaki salmon noodles balance rich salmon with a sweet-savoury glaze, soft noodles and fresh spring onions. The salmon is cooked gently before the sauce is reduced, so it stays moist while the noodles take on plenty of flavour.

Have everything measured before you start: the cooking is quick once the pan is hot. Finish with sesame oil, sesame seeds or a squeeze of lime if you like.

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