Salmon and Noodles Recipe
Learn how to make restaurant-inspired teriyaki salmon noodles with a handful of simple ingredients and less than 15 minutes!
Servings: 4 servings
Calories: 452kcal
Equipment
Ingredients
For the sauce
- 3 tablespoon coconut aminos
- ½ tablespoon sesame oil
- 1 teaspoon honey
- ½ teaspoon ginger
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
- ½ teaspoon arrowroot starch or corn starch
For the salmon and noodles
- 1 lb salmon approx. 3 filets, skinless
- 3 tablespoon olive oil divided
- 3 ramen rice noodles instant noodles
- 1 cup broccoli
- 2 garlic cloves minced
- 1 tablespoon shallot minced
- Sea salt to taste
- Sesame seeds to garnish
- Scallions to garnish
Instructions
- Prepare the teriyaki sauce by adding all the ingredients, except for the arrowroot starch, to a small bowl and whisk well. In a separate bowl, add the arrowroot starch and a spoonful of the sauce and mix well until the starch is fully incorporated (this is the best way to thicken up the sauce without having tiny pieces of starch in the sauce). Add the starch mixture to the teriyaki sauce and mix well to combine. Set aside.3 tablespoon coconut aminos, ½ tablespoon sesame oil, 1 teaspoon honey, ½ teaspoon ginger, ½ teaspoon garlic powder, ¼ teaspoon sea salt, ½ teaspoon arrowroot starch
- Remove the skin from the salmon, if needed, and slice into 2 inch cubes. Add the cubes to a separate bowl and pour 2 tablespoon of the teriyaki sauce over top and gently toss to coat.1 lb salmon
- Heat a skillet with 1 tablespoon olive oil over medium-high heat. Add the salmon cubes to the skillet, leaving some room in between each one so they can crispen up. Allow the salmon to cook for 1 - 2 minutes on each side, depending on thickness, until opaque on all sides. Transfer the salmon to a separate plate and set aside.3 tablespoon olive oil
- Prepare a pot of boiling water for the noodles at this point and cook according to package directions.3 ramen rice noodles
- Turn the skillet down to medium heat and add 3 tablespoon water to the skillet to deglaze. Use a spatula to scrape any bits and pieces from the bottom of the pan. Pour out any remaining water or wipe clean with a towel.
- Add the remaining 2 tablespoon olive oil to the skillet along with the broccoli and cook for 1 - 3 minutes until soft. Then add the garlic and shallots and stir well until fragrant.1 cup broccoli, 2 garlic cloves, 1 tablespoon shallot
- Add the cooked noodles to the skillet and stir well to allow them to caramelize a little. Then add the remaining teriyaki sauce and continue to stir well to coat the noodles. Taste test the noodles and add a sprinkle of sea salt if desired.Sea salt
- Serve the noodles in individual bowls with salmon cubes on top and garnish with sesame seeds and scallions if desired and enjoy!Sesame seeds, Scallions
Notes
Storing : Store leftovers in an airtight container in the fridge for up to 4 days. When ready to enjoy, add a splash of warm water to loosen up the noodles. Warm up a serving in the microwave in 20-second intervals until warmed through.
Nutrition
Serving: 1serving | Calories: 452kcal | Carbohydrates: 41g | Protein: 25g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 62mg | Sodium: 534mg | Potassium: 659mg | Fiber: 1g | Sugar: 2g | Vitamin A: 183IU | Vitamin C: 20mg | Calcium: 36mg | Iron: 2mg