Simple and quick Teriyaki Salmon Noodles recipe made with delicious salmon fillets, ramen noodles, vegetables, and homemade teriyaki sauce. Perfect for a quick meal or a simple weeknight dinner. You can whip up everything from scratch in 20 minutes!
Salmon teriyaki is one of the healthiest Japanese dishes where the grilled or pan-fried salmon is glazed with the signature teriyaki sauce which can easily be made at home. It’s usually served on top of steamed rice with vegetables on the side. But in this recipe, we are cooking teriyaki salmon together with noodles and vegetables.
If you love quick noodle dinner recipes, you don't want to miss our readers' favourite, King Prawn Chow Mein, Curry Udon, Beef Udon Stir Fry and Yakisoba recipe or chicken chow mein.
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Why you would love this teriyaki salmon with noodles
- This teriyaki salmon noodles is one of the best ways to use up the ramen noodles and the vegetables left in the fridge.
- You can create a simple, healthy, quick dinner from scratch in 20 minutes.
- Every single ingredient used in this recipe can be easily bought at local supermarkets and grocery stores. You don't need a trip to an Oriental supermarket to make this dish.
- This homemade teriyaki sauce is budget-friendly and tastier than store-bought ones. When you make it at home you can adjust the taste to your liking. If you prefer it sweeter, you can add more sugar or if you want to reduce the salt intake, you can swap regular soy sauce with low-sodium soy sauce.
- This is a perfect dinner recipe for two but you can simply double or triple the ingredients if you are servings for a crowd.
- A healthy, nutritious meal that both kids and adults will love.
Ingredients and Substitutes
You need 4 basic ingredients salmon fillets, teriyaki sauce, noodles, and your choice of vegetables. Following is a quick guide and you can find the detailed measurements on the recipe card at the bottom of the page.
Salmon fillets - I used skin-off salmon fillets cut into medium size cubes.
Noodles - You can add your choice of ramen noodles, egg noodles, soba noodles, rice noodles, etc. Prepare the noodles by the packet instructions and the cooking time can be varied according to different brands. Make sure to rinse with cold water to prevent the noodles from being overcooked.
Teriyaki sauce - To make the homemade teriyaki sauce, combine Japanese soy sauce, Japanese mirin rice cooking wine, sugar, and grated ginger in a small bowl. Whisk it well until the sugar is dissolved. You will need a tablespoon of this sauce to season the salmon and add the rest to the noodle stir fry.
Vegetables - I added tenderstem broccoli, carrot, spring onions, chilli pepper, and garlic. Blanch the broccoli in the noodles boiling water before adding it to the stir fry. Cut the vegetables into thin slices. Feel free to add extra vegetables or you can even use the stir fry vegetable mix from supermarkets.
Expert Tips
- Instead of using the store-bought bottle of teriyaki sauce, I prefer to make it at home. You are good to go with just regular soy sauce, mirin, and sugar. I am not adding sake in this recipe, if you have cooking sake at home you can also add sake in the sauce.
- How to store teriyaki sauce? You can make the sauce in a large batch and keep it in an air-tight jar or bottle. Add all the sauce ingredients to a pan and bring it to a boil, then simmer for 4-5 minutes or until it is thick. You can store it in a clean jar in the fridge and use it anytime to glaze on top of any dishes you like. It usually lasts in the fridge for a couple of weeks.
- Do not overcook the salmon as overcooked salmon can be tough and tasteless. You need to cook for 2-3 minutes approximately on each side until charred and cooked through. But the cooking time can be varied according to the thickness of the salmon fillets and the size of the salmon cubes.
How to make teriyaki salmon noodles?
- First, mix the teriyaki sauce ingredients in a small bowl and whisk it well until the sugar is dissolved. Cut the salmon fillets into medium-size cubes.
- Season the salmon with a tablespoon of teriyaki sauce mix.
- Next, boil the noodles to the packet instructions. Add the broccoli florets and stems to the boiling noodles for a minute before draining the water out. Drain the water out and rinse the noodles and broccoli with cold water. Set it aside.
- Heat the pan over medium heat. Drizzle 1 tbsp of oil, add the salmon cubes, and pan fry each side for about 2-3 minutes or until cooked through. Remove from pan and set it aside. Wipe off excess oil and sticky sauce with the kitchen towel.
- Drizzle 1 tbsp of oil into the same pan and heat the pan over medium-high heat. Add the white part of spring onions, and garlic and saute for a few seconds until fragrant.
- Follow with the carrots and red chilli peppers. Place the noodles and broccoli back in the pan.
- Pour the teriyaki sauce mixture in. Combine everything well with the noodles.
- Place the cooked salmon back in the pan, and finish with the green part of the spring onions. Toss everything well. Transfer to a serving plate, and garnish with toasted sesame seeds.
FAQ
We usually used wild Scottish salmon fillets in this recipe, you can use your choice of salmon fillets. As this is a quick salmon teriyaki recipe, recommend using skin-off salmon fillets cut into medium cubes. I personally like to use fresh salmon for teriyaki or pan-fry salmon recipes.
To taste authentic Japanese teriyaki flavour, add all-purpose Japanese soy sauce brands like Kikkoman, Wadakan, Yamasa, etc. Instead of Japanese soy sauce, you can use regular all-purpose soy sauce, light soy sauce, or tamari.
It tastes best when freshly cooked but you can prepare the noodles and vegetables, and pan-fry the teriyaki salmon ahead. Combine everything well and cook just before serving.
If you have leftover noodles, you can keep it in an air-tight container, and store them in the fridge for a couple of days. Then reheat in the microwave or over the stovetop until piping hot. Add a splash of water and toss well with the noodle before reheating.
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📖 Recipe
Teriyaki Salmon Noodles
Equipment
- Large non-stick wok/pan
Ingredients
- 250 gram Salmon fillets ( About 8.8 oz) Skin-off and into medium dices
- 120 gram Dried egg noodles ( About 4.2 oz ) Or 2 servings noodles
- 2-3 Spring onions Separate white part and green part, and cut white part thin slices, green part into 1" pieces
- 3 cloves Garlic Finely chopped
- 1 Carrot Cut matchstick pieces
- 2 Red chilli pepper Or bell pepper
- 100 gram Tenderstem broccoli Or broccoli florets
- 2 tbsp Cooking oil Vegetable, canola, sunflower, etc.
- Toasted sesame seeds For garnish
Homemade Teriyaki Sauce Ingredients
- 3 tbsp Soy sauce All-purpose soy sauce
- 3 tbsp Mirin Japanese rice cooking wine
- 1 tbsp Sugar
- 1 tsp Grated ginger
Instructions
- First, combine the teriyaki sauce ingredients in a bowl and mix it well until sugar dissolved. Season the salmon fillets with 1 tbsp of sauce mixture. Mix it well and set it aside.
- Boil the noodles in the hot boiling water for 3-4 minutes or according to the packet instructions. Add the broccoli in the noodle boiling water and blanch for a minute. Then drain the water out and rise the noodles and broccoli with cold water.
- Heat the pan over medium heat. Pan fry each side of salmon cubes for 2-3 minutes with 1 tbsp of oil. Once the salmon is charred and cooked through, remove from pan and set it aside. Wipe off excess oil and sticky sauce with a paper towel.
- Add 1 tbsp of oil into the remaining pan and heat the pan over medium-high heat. Add the white part of spring onions, and garlic and saute for a few seconds until fragrant.
- Follow with the carrots and red chilli peppers. Place the noodles and broccoli back in the pan.
- Pour the teriyaki sauce mix in. Toss everything well with the noodles.
- Now add the cooked salmon back into the pan, and stir in the green part of the spring onions. Combine everything well and is ready to enjoy. Transfer to a serving bowl and garnish with toasted sesame seeds.
Video
Notes
- Mirin: Mirin is a Japanese cooking rice wine, widely used in marinade and sauces. You can find mirin at Oriental/Asian groceries or supermarket Asian aisle.
- Non-alcohol mirin: If you wish to make halal or non-alcohol versions, you can mix sugar syrup/honey + rice vinegar/water. ( ratio is ½ + ½ ) The taste won't be exactly the same as mirin but these substitute options can give the nearest result.
- Soy sauce: Japanese soy sauce is mostly used for this recipe but if you cannot find a Japanese soy sauce, you can use any light soy sauce or regular soy sauce available at your local store. ( I usually use Kikkoman all-purpose soy sauce. )
- What type of noodles to use? You can use soba noodles, rice noodles, udon noodles, wheat noodles, wholewheat noodles, ramen noodles, or fresh/dried egg noodles. If you are using fresh noodles, skip the noodle boiling step. If you use dried noodles, prepare the noodles by the packet instructions, and make sure to rinse it with cold water.
Jackalyn Bannerman says
I make this a lot , so delicious 😋
Khin says
Glad that you enjoyed it, Jackalyn. Thanks for sharing your feedback.
Jean says
Thank you for sharing it. It was so good. Absolutely love this homemade teriyaki sauce. This is our first time trying salmon with noodles. It goes really well!
Khin says
So glad that you enjoyed this recipe, Jean. Thanks for trying it out and sharing feedback.
John says
I love this simple teriyaki noodles recipe. I don’t normally cook with salmon but it was so good. One more saver recipe for my list.
Khin says
Salmon really goes well with noodles and teriyaki sauce. I hope you enjoy it, John.