Or even spaghetti yes, really!
THATS NOT RAMEN!!
!, she yelled at the television.
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However, IHAVE swiped the sauce from your traditionalTeriyaki Chickenrecipe for these noodles.
Its perfect as a double-duty sauce for flavouring the salmon AND using as the sauce for the noodles!
What you need
Heres what you need for this not-authentic-but-totally-delicious Teriyaki Salmon Noodles!
Salmon Anywhere between 200 to 250g / 7 8oz salmon.
you’ve got the option to use fillets, or cutlets with the bones removed.
Noodles Ive used dried ramen noodles because its what I always have in stock in my pantry.
While I actually prefer the flavour and texture of fresh noodles, I dont always have them.
In the event of an emergency, spaghetti is fine too.
(Try it, most people cant tell the difference ).
carrots and zucchini sliced on the diagonal).
Onion and garlic Essential flavour base ingredients I use for virtually every stir fry.
No self-respecting Japanese cook would ever call something teriyaki without using mirin and cooking sake!
), the sauce ingredients are authentic.
Soy sauce All-purpose Japanese soy sauce (my family uses Kikkoman brand) or light soy sauce.
hey dont use dark soy sauce, the flavour is far too intense and wont work for this recipe!
Sweet soy sauce (eg.
kecap manis) is also unsuitable.
More on different types of soy sauceshere.
Cooking sake and mirin Two types of rice wines that are essential to Japanese cooking.
No self-respecting Japanese restaurant or cook would ever call something teriyaki without using these!
To achieve a truly great teriyaki flavour, I cant offer a decent substitute for mirin.
However, the sake can be substituted with dry sherry orChinese cooking wine.
There will be trace amounts remaining but its so negligible its barely worth acknowledging.
Sugar Typically used in Teriyaki Sauce to make it a bit glossy and syrupy so it coats chicken nicely.
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In this recipe, it also helps the noodles caramelise, which adds flavour.
How to make Teriyaki Salmon Noodles
A nice and easy 15-minute recipe!
Teriyaki-seasoned salmon is firstly pan-seared and then set aside.
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Flavour tip:more caramelisation on the noodles = more flavour!
Teriyaki Sauce Mix the ingredients in a bowl.
Coat salmonin 1 tablespoon of the Teriyaki Sauce.
The strips mean it also speeds up the cooking time.
Cook salmonfor just 1 1/2 minutes on each side until golden and just cooked through.
The thin strips cook quickly!
Once cooked, remove to a plate and set aside.
Next we give the onion and garlic a head start before adding the Chinese broccoli stems.
HALF the sauce Add the noodles then just HALF the sauce.
Tossthe noodles until the sauce is absorbed and you no longer see any traces of it in the pan.
Add remaining saucethen toss to disperse.
This encourages caramelisation of the noodles, compared to constantly tossing.
Repeat this 3 to 4 times until you see the noodles get some nice colour on them.
Extra oil + leaves Add a bit of extra oil (again, for caramelisation encouragement!)
then toss in the leafy part of the Chinese broccoli.
Tossfor another 1 minute or until the leaves wilt.
Serve!Break the salmon into large chunks, and briefly toss through the noodles.
Thats it, were done.
You could also dial up the vegetables in it, if you wanted to.
If you add a lot more, you may want to increase the sauce.
Leftovers will keep for however long youre comfortable keeping cooked salmon for.
Tell me what you think if you try it!
Ingredients
Instructions
Recipe Notes:
Love noodles?
But the resemblance here is uncanny!
