Description

This Teriyaki Salmon Noodles recipe features tender strips of salmon glazed with a savory teriyaki sauce, tossed with stir-fried Chinese broccoli, onions, and instant ramen noodles. It’s a quick, flavorful dish that combines the rich umami of soy, mirin, and sake with caramelized noodles and fresh greens, perfect for a satisfying weeknight meal for two.

Ingredients

Scale

Salmon and Sauce

250 g / 8 oz salmon fillet, skinless, sliced into 2cm / 0.7″ strips lengthwise
2 1/2 tbsp soy sauce (light or all-purpose)
2 tbsp mirin
2 tbsp cooking sake
1 tsp white sugar

Noodles and Vegetables

2 instant noodle / ramen noodle cakes (discard seasoning packs)
1/2 onion, cut into 1cm / 0.3″ slices
1 garlic clove, finely minced
1 small bunch Chinese broccoli (gai lan), cut into 5 cm / 2″ lengths; leaves separated from stems

Oils and Cooking

2 tbsp oil (vegetable or canola), divided

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Instructions

Make Teriyaki Sauce: In a small bowl, combine soy sauce, mirin, sake, and sugar. Stir until the sugar dissolves completely, creating the teriyaki sauce.
Coat Salmon: Place salmon strips in a bowl and coat evenly with 1 tablespoon of the teriyaki sauce. Set aside; no need to marinate.
Cook Noodles: Prepare the instant noodles according to the package instructions. Drain, rinse briefly under tap water, and set aside.
Cook Salmon: Heat 1/2 tablespoon oil in a large non-stick pan over high heat. Sear the salmon strips for about 1 1/2 minutes on each side until golden. Remove from pan and place on a plate. Pour any residual teriyaki sauce left in the skillet over the salmon to enhance flavor.
Cook Aromatics: Wipe the pan clean with a paper towel and return it to high heat. Add 1 tablespoon of oil, then sauté the onion and minced garlic for 30 seconds. Add the Chinese broccoli stems and cook for an additional minute.
Add Noodles and Sauce: Add the cooked noodles and half of the remaining teriyaki sauce to the pan. Toss for 2 minutes until the sauce is absorbed. Add the rest of the sauce and toss again. Spread the noodles evenly in the pan and cook undisturbed for 30 seconds to caramelize. Repeat this spreading and cooking 3 to 4 times (~3 minutes total) for extra flavor.
Cook Leafy Greens: Drizzle the remaining 1/2 tablespoon oil around the pan edges. Add the Chinese broccoli leaves and toss for 1 1/2 minutes until wilted.
Add Back Salmon: Remove the pan from heat. Place the seared salmon on top of the noodles and break into large chunks. Toss gently to combine.
Serve: Divide the salmon noodles evenly between two bowls and serve immediately for best taste and texture.

Notes

Use skinless salmon fillets for easier slicing and eating.
Instant noodles are a quick and convenient choice, but you can substitute with other noodles if preferred.
Separate Chinese broccoli stems and leaves to ensure even cooking time.
Light soy sauce is recommended for a balanced flavor, but all-purpose soy sauce works as well.
Mirin and cooking sake add sweetness and depth to the teriyaki sauce but can be substituted with a mix of dry white wine and sugar if unavailable.
Caramelizing the noodles multiple times enhances the flavor and gives delightful texture.
Serve immediately as noodles and salmon are best fresh and warm.