Recipe video above. Here's a great quick noodle recipe that's got everything you want for a meal. It's got carbs, veg and protein. It's quick. It's one-pan. It's easy. And it's super tasty!! This is also a delicious dish that can wring two generous meal servings from just one piece of salmon. An economical tip! :)
Prep Time5 minutesmins
Cook Time10 minutesmins
Course: Mains
Cuisine: Asian
Keyword: salmon noodles
Servings: 2
Calories: 683cal
Author: Nagi
Ingredients
2tbspoil(veg or canola)
250 g / 8 oz salmon fillet(s), skinless, sliced into 2cm / 0.7" strips (lengthwise, Note 1)
1small bunch Chinese broccoli(gai lan), cut into 5 cm / 2" lengths, leaves separated from stem (Note 3)
Teriyaki Sauce:
2 1/2tbspsoy sauce, light or all-purpose (Note 4)
2tbspmirin(Note 5)
2tbspcooking sake(Note 5)
1tspwhite sugar
Instructions
Teriyaki Sauce: Mix the ingredients in a small bowl until the sugar is dissolved.
Coat salmon with 1 tablespoon of Teriyaki Sauce in a bowl, then set aside while you cook the noodles. (No need to marinate)
Cook your noodles per the packet directions. Drain, briefly rinse under tap water then set aside.
Cook salmon: Heat 1/2 tablespoon oil in a large non-stick pan over high heat. Cook the salmon for 1 1/2 minutes on each side or until golden, then remove to a plate. Pour any remaining sauce in the skillet over the salmon.
Cook aromatics: Roughly clean the pan with a paper towel then return to the stove, still on high heat. Heat 1 tablespoon of the remaining oil and cook the onion and garlic for 30 seconds. Add Chinese broccoli stems and cook for 1 minute.
Noodles & sauce: Add noodles and half the Sauce. Toss for 2 minutes until the Sauce is absorbed. Add the remaining Sauce and toss to disperse. Then spread the noodles out in the pan, cook for 30 seconds un-disturbed. Repeat again 3 to 4 times (~3 min total) - a trick for nice caramelisation on the noodles (which = flavour!).
Leafy greens: Drizzle the remaining 1/2 tablespoon oil around the side of the pan, then add the Chinese broccoli leaves. Toss for a further 1 1/2 minutes or until the leaves wilt.
Add back salmon: Remove pan from stove. Place salmon on top, break into large chunks then toss through.
Serve: Divide between bowls and serve immediately!
Notes
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 directions3. 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.