20-Minute Teriyaki Salmon Noodles by Tyler Butt Nutrition Home Cooking

Ingredients

• 400g Salmon fillets
• 2 tbsp Teriyaki sauce, plus more for drizzling
• 1 tbsp Vegetable oil or olive oil
• 1 medium Onion, thinly sliced or finely diced
• 2 cloves Garlic, minced
• 4-5 cups Mixed vegetables (e.g., bell peppers, broccoli florets, carrots, snap peas), chopped
• 200g Egg noodles or ramen noodles
• 2 tbsp Soy sauce (optional, for seasoning)
• 1 tsp Sesame oil (optional)
• 1/4 cup Water, vegetable broth, or noodle cooking water
• 2-3 Spring onions, sliced, for garnish

Instructions

1. Pat salmon fillets dry with a paper towel. Season lightly with salt and pepper, then marinate in 2 tablespoons of teriyaki sauce for at least 10 minutes while preparing other ingredients.
2. Cook noodles according to package instructions, typically in a pot of boiling salted water. Drain them well and set aside. You can reserve about 1/4 cup of the noodle cooking water if desired to help moisten the stir-fry later.
3. Heat 1 tablespoon of oil in a large wok or a large non-stick skillet over medium-high heat. Add the marinated salmon fillets, skin-side down if applicable, and pan-fry for 3-4 minutes per side, or until cooked through and flaky. Remove the cooked salmon from the pan and set it aside.
4. In the same pan, add a touch more oil if needed. Add the sliced onion and cook for 3-5 minutes, stirring occasionally, until softened and translucent.
5. Add the minced garlic to the pan with the onions and cook for an additional 30 seconds until fragrant, stirring constantly to prevent burning.
6. Stir in your mixed chopped vegetables. Cook for 5-7 minutes, stirring frequently, until they are tender-crisp. Avoid overcooking to maintain their crunch and vibrant color.
7. Return the cooked noodles to the pan with the vegetables. Add another splash of teriyaki sauce, soy sauce (if using), and sesame oil (if using). Add a bit of water or broth if the mixture seems too dry.
8. Gently fold all the ingredients together, ensuring the noodles and vegetables are well coated with the sauce. Continue to cook for 1-2 minutes until everything is heated through.
9. Flake the cooked salmon into bite-sized pieces and gently fold it into the noodle mixture. Be careful not to break up the salmon too much; you want nice chunks. Cook for just 1 minute to warm through.
10. Serve immediately, drizzled with additional teriyaki sauce if desired, and garnished with fresh sliced spring onions for a burst of flavor and color.