Teriyaki salmon noodles recipe

Name: Teriyaki salmon noodles recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 tbsp teriyaki sauce; 2 tsp clear honey; 2 garlic cloves, finely chopped; 1 thumb-sized piece root ginger, finely grated; 4 salmon fillets, skin on; 200g (7oz) dried egg noodles; 100g (3 1/2oz) miniature leeks, cut on the diagonal into 1cm pieces; 1 tbsp sesame oil; 1 tbsp light soy sauce; 1 long red chilli, deseeded and finely sliced; 2 pak choi, leaves halved; 2 limes, cut in half; 2 tbsp sesame seeds

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Indulge in a tantalizing fusion of flavors with the exquisite teriyaki salmon noodles dish. This recipe offers a harmonious marriage of succulent salmon, savory teriyaki glaze, and perfectly cooked noodles. To begin, select fresh salmon fillets and marinate them in a luscious teriyaki glaze, allowing the flavors to permeate the tender flesh. Gently sear the marinated salmon until it develops a caramelized exterior, creating a delightful contrast of textures. Meanwhile, prepare a vibrant stir-fry of assorted vegetables, adding a medley of colors and nutrients to the dish.

Contents

Teriyaki salmon noodles recipe Ingredients Directions Notes

As the vegetables sizzle, cook the noodles to al dente perfection, ensuring they retain their pleasing texture. Once all components are ready, combine them in a sizzling wok, allowing the noodles to absorb the rich teriyaki essence while harmonizing with the tender salmon and crisp vegetables. The final touch involves a sprinkling of toasted sesame seeds and finely sliced scallions, adding depth and a delightful crunch to each bite.

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Teriyaki salmon noodles recipe

Recipe by RecipesVillaCourse: MainCuisine: American, ChineseDifficulty: Easy, Teriyaki salmon noodles recipe

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

563

kcal

Indulge in a delectable fusion of flavors with this teriyaki salmon noodles recipe! Begin by marinating fresh salmon in a savory teriyaki glaze, allowing the flavors to infuse. Next, sear the salmon until it achieves a golden caramelization, enhancing its succulence.

Ingredients

4 tbsp teriyaki sauce
2 tsp clear honey
2 garlic cloves, finely chopped
1 thumb-sized piece root ginger, finely grated
4 salmon fillets, skin on
200g (7oz) dried egg noodles
100g (3 1/2oz) miniature leeks, cut on the diagonal into 1cm pieces
1 tbsp sesame oil
1 tbsp light soy sauce
1 long red chilli, deseeded and finely sliced
2 pak choi, leaves halved
2 limes, cut in half
2 tbsp sesame seeds

Directions

Preheat the oven to gas 7, 220ºC, fan 200ºC. Mix the teriyaki sauce, honey, garlic and ginger in a small bowl and then brush over the salmon fillets. Put the fish in a foil-lined roasting tin and leave to marinate for 10 minutes.
Add the noodles and leeks into a pan of boiling water and simmer for 3-4 minutes, drain and then tip into a large bowl. Add the sesame oil, soy sauce, sliced chilli and toss to combine.
Cut out 4 x 30cmx30cm (12in) squares of nonstick baking paper. Divide the pak choi between each, top each with the noodle mix and a lime half and then scrunch up the paper and tie with kitchen string to make a parcel.
Sprinkle the marinated salmon with sesame seeds and place on the top shelf of the oven. Place the noodle parcels on the next shelf and bake for 8-10 minutes.
Serve the noodles in their parcels (to be opened at the table), or spoon the contents onto a plate, and top with a piece of salmon. Spoon over some teriyaki sauce from the tin to finish.