Salmon and noodles recipe

Easy, delicious, super flavorful Asian Salmon and Noodles make an excellent weeknight dinner choice. Easy to make and they will bring a variety to your weekly rotation of recipes. Honey-soy salmon broiled to perfection and then tossed with flavorful Asian noodles with mushrooms and snow peas. Both salmon and noodles are smothered in Sriracha flavored, honey-sesame sauce.

This week turned out to be quite busy again, and it’s during the weeks like this one that I love simple weeknight dinners, such as this Asian salmon and noodles. You might have noticed that this pasta dish is strikingly similar to my recent recipe for spicy Asian noodles with mushrooms and snow peas, including the trivia that I manually counted 60 snow peas. In fact, the only difference between these two recipes is the presence of salmon in our today’s dish.

The salmon and noodles cooked Asian style that you see on the photos are so flavorful, that this dish quickly became a favorite in and outside of our home! And, it takes such a short time to make this recipe that I’ve been feeding this dish to my family LOTS of times. I am surprised they are still not tired of it. So, I know your family will love this recipe if you like good homemade Asian food! And, like it should be on a busy weeknight, the recipe is quick and easy!

In this recipe, first prepare the noodles and then cook the salmon. This way your salmon will not have to sit and wait until you prepare noodles and it will not be overcooked.

How to cook Asian noodles

  • I use fettuccine noodles for this recipe. They are wide and I like to use wide noodles for Asian recipes.
  • First, saute chopped green onions and sesame seeds in olive oil in a large frying pan, then add sliced mushrooms and cook them for a couple of minutes.
  • Next, add soy sauce, honey, chicken stock, sesame oil, Sriracha sauce – and mix everything together to combine.
  • Separately, boil snow peas for about 5 minutes until tender but still crunchy.
  • Cook fettuccine pasta in the pot of boiling water. Drain.
  • Finally, combine cooked snow peas and cooked and drained fettuccine noodles together with the mushrooms and the sauce in a large frying pan.

How to make Asian salmon

  • Salmon is seared in a skillet on stove top, and broiled with a little bit of honey and soy sauce just for the right amount of time.
  • Then the salmon is left to sit on the counter, covered, to continue cooking.
  • As a result, the salmon is packed with flavor, soft and juicy. I don’t tolerate overcooked salmon (which can be dry and flavorless), and in this recipe your salmon will be perfect!

4.89 from 9 votesAsian salmon and noodles Prep Time 10 mins Cook Time 30 mins Total Time 40 mins

Asian salmon and noodles with mushrooms and snow peas are smothered in Sriracha flavored, honey-sesame sauce. Salmon is seared on stove top, then broiled with a little bit of honey and soy sauce just for the right amount of time. Asian-style noodles with vegetables complete picture perfect for this easy-to-make weeknight dinner!

Course: Main Course Cuisine: Asian Servings: 4 servings Calories: 671 kcal Author: Julia Ingredients Ingredients for Asian noodles:

  • 1 tablespoons olive oil
  • 5 green onions chopped
  • 1 tablespoon sesame seeds
  • 10 button mushrooms , sliced, or 1 Portobello mushroom, sliced
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1/4 cup chicken stock
  • 2 tablespoons sesame oil
  • 1 teaspoon Sriracha sauce , substitute with any other hot sauce if you don’t have Sriracha
  • 2 cups snow peas ends trimmed (about 60 snow peas)
  • 1/2 lb pasta preferably Fettuccine (half a pound)

Ingredients for Asian salmon:

  • 2 tablespoons cooking oil
  • 1 pound salmon
  • salt & pepper
  • 1 tablespoon honey
  • 1 tablespoon soy sauce

Instructions Asian Noodles:

  1. Heat cooking oil in a large frying pan on medium heat. Add chopped green onions and sesame seeds and saute for 2-3 minutes. Add sliced mushrooms and cook for another 2 minutes on medium heat. Remove the pan from the heat, and add soy sauce, honey, chicken stock, sesame oil, Sriracha – mix everything well to combine.
  2. In a separate pan, boil snow peas 3-5 minutes until tender but still crunchy. Drain.
  3. In another large pan, bring water to boil and cook pasta for 10-12 minutes or longer (according to pasta instructions) al dente. Drain.
  4. Add drained snow peas and pasta to the vegetables and sauce in the large frying pan with vegetables from step 1. Mix everything well and heat everything through on medium-low heat.

Asian salmon:

  1. Preheat broiler. Heat large skillet on high heat. Season salmon on non-skin side with salt & pepper, generously. Add oil to the hot skillet: the oil should sizzle. Add salmon to the skillet non-skin side down (skin side up) and sear for 4 minutes, moving the fish around the skillet to make sure oil coats the surface of the fish and that the fish is not sticking to the pan while searing.
  2. After these 4 minutes, turn the fish over to the skin side and sear for another 3 minutes on high heat. After searing on the skin side, you can actually remove salmon skin easily at this point and discard, if you don’t like to eat it.
  3. Mix honey and soy sauce together, heating it a little bit in microwave or on stove top to soften the honey. Brush top of salmon with the honey-soy sauce. Place salmon under the broiler for 3 minutes, watching carefully not to burn salmon. Brush with more sauce midway through broiling, if desired. Broil for a total of 3 minutes until the top of salmon becomes a little charred.
  4. At this point, salmon is ready to be served. Or, you can keep salmon covered until you’re ready to serve. If your salmon is a little bit undercooked in the middle, then keeping it covered for several minutes before serving will also allow the salmon to continue cooking and it will be perfectly done and not dry when you’re ready to serve!

Nutrition Facts Asian salmon and noodles Amount Per Serving Calories 671 Calories from Fat 243 % Daily Value* Total Fat 27g 42% Saturated Fat 3g 15% Cholesterol 62mg 21% Sodium 1170mg 49% Potassium 1056mg 30% Total Carbohydrates 72g 24% Dietary Fiber 4g 16% Sugars 27g Protein 35g 70% Vitamin A 14.6% Vitamin C 41.2% Calcium 8% Iron 22% * Percent Daily Values are based on a 2000 calorie diet. 417.6Kshares

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This Quick Salmon Noodle Bowl is one of the more healthy recipes that we make. It’s quick, easy to put together and FULL of amazing flavor!

What I love about anything that our kids call “Chinese Food” is that you can load up tons of vegetables and healthy ingredients into these meals and the kids still eat them up.

Not that our boys don’t eat their vegetables, they do, but they each have different ones that they like the best. One of them loves asparagus, one doesn’t (I can bet you can guess which one that is) one loves green beans, one doesn’t…

But if you take those same vegetables and cook them up in a wok with stir fry sauce…all of the sudden it’s all good. Our wok is just like this one, Flat Bottom Wok with a lid to keep things warm until dinner time but there are a lot of wok options to buy if you don’t have one.

Or is you just have a large skillet you can use that too. It’ll work just fine.

The important part is to get all your ingredients ready to go and get the pan you’re using as hot as it can be. This Quick Salmon Noodle Bowl cooks fast, so you need to have everything ready to throw in the pan.

And if salmon isn’t your thing…you can use chicken or ground pork or really any other protein you like. Or add some more vegetables and keep it vegetarian, the key here is the stir fry sauce.

We’ve used this homemade stir fry sauce in a few other recipes like this Stir Fry Shrimp and Cashews and now for this Quick Salmon Noodle Bowl – but I’m telling you, make it up and use it on anything from fish to grilled chicken or even steak. It’s so good and so easy to make it’s become a staple in our refrigerator.

To get this started, get your wok good and hot and throw in some diced salmon. Cook the salmon until it’s a little brown on the edges and cooked through, only about 3-4 minutes.

Remove the salmon from the wok to a plate and then add broccoli florets with a little more oil. Cook the broccoli until it’s bright green but still firm, if you have a lid for your wok or skillet now’s a good time to put it on and let the broccoli steam.

Once the broccoli is done add in a couple handfuls of coleslaw mix until it’s softened, then the salmon goes back in with noodles and the stir fry sauce.

Toss that all together and dinner is done.

We like to add sesame seeds to the top at the table, our boys are obsessed with sesame seeds so we have them on the table whenever we eat any kind of stir fry or Chinese food…

Now tell me that isn’t a dinner that your whole family is going to love!

Ingredients

  • 1/2 lb. salmon, diced and seasoned with salt and pepper
  • 2 tablespoons canola oil, divided
  • 2 1/2 cups broccoli florets
  • 1 1/2 cups coleslaw mix
  • 1 (8 oz.) package Lo Mein Noodles, cooked and rinsed with cold water
  • Stir Fry Sauce (about 1 1/2 cups)
  • sesame seeds for garnish

Instructions

  1. Heat a wok or large skillet over high heat with a tablespoon of the oil.
  2. Add the salmon and cook for 3-4 minutes, tossing often until cooked through.
  3. Remove the salmon to a plate then add the other tablespoon of oil.
  4. Add the broccoli and cook for 5-6 minutes until bright green but still firm. If you have a lid to your wok you can place the lid on while cooking so that the broccoli steams up faster.
  5. Now add the coleslaw mix and stir together with the broccoli until wilted.
  6. Add the cooked noodles into the wok along with the salmon and the stir fry sauce.
  7. Toss together until all the ingredients are coated with the sauce and serve.
  8. Garnish with sesame seeds.

Notes

Add the stir fry sauce a little at a time until it’s the consistency you like it. We used the whole recipe for this stir fry but if you like less sauce start out with half and keep adding until it’s a good ratio for you!

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The twirly and twisty noodles of a teriyaki salmon noodle bowl remind me of the complex feelings one feels when releasing a loved one into the world to fly on their own.

I suddenly got a bit of a nervous stomach and felt that sweet-sorrow type of flutter in my heart, that quickening pulse, when I heard the flick of the light switch as it was turned off in our son’s room.

As his quick-paced and full-of-intention footsteps came down the hall and approached the living room where I was sitting on the couch, he gave a shout out to my husband and I, “OK guys…I guess I’m gonna get going then!”, and I quickly rose to my feet. At that point, my hubby came into the living room too.

The scent of our son’s cologne suddenly filled the room.

“You’ve got everything? Your phone charger? Laptop charger? You got your wallet?” I asked. I’m all mom, I can’t help myself.

“Yes, I’ve got everything”, my son replied to me with that very specific mixture of excitement and also slight nervousness that, though being masked, a parent can still detect.

“Well…Ok then. Listen: God go with you, and please be safe; and please, please text when you arrive!” I added as we each gave our final farewell hugs and smooches before my hubs and I were left standing alone in our living room sans child (well, man-child), listening through the open window as his car door shut and he started up the engine.

As I peered through the blinds trying not to be seen, I turned to my hubs and quietly mumbled, “I hope he doesn’t forget to turn his headlights on, he’s only got his parking lights on right now”—that very moment, the headlights came on.

I looked at my hubs and smiled, sheepishly.

We wanted so desperately to come out on the porch and wave at him like those parents you see in some made-for-TV movie or commercial, tears in our eyes, a pair of sentimentals, watching our son drive off with a trunk full of supplies he gathered from home—paper towels, toilet paper, room heater, bath towel, clothing, etc., etc.— on his way to his new “home” for the time being, his barracks at his permanent duty station for the next few years for the Marine Corps; but we held back as not to embarrass him and possibly make a sensitive and poignant moment that much more difficult for all of us.

Our bird had officially flown out of our nest. Well, mostly.

Truth is, he’s only about an hour and some change away from us, and we’ll get to see each other most weekends unless he’s training; but there was something unique about this particular moment, this departure, and it felt like the beginning of a new chapter in our book.

This was a moment that I recognized as the first step toward a certain kind of real autonomy for our son, and the beginning of the rest of his life.

The emotions twisted in me like the noodles in this sweet and savory teriyaki salmon noodle bowl I’m sharing with you, partly excited for him and oh, so very proud; and yet slightly melancholy over the fact that “the moment” was finally here for us.

It was now our turn to release our child into the world, and whether or not I was ready for this didn’t matter—he was ready.

But I knew that our home would probably never be quite the same, and I think we were experiencing a sort of mild “mourning” of that.

We felt joy and excitement for him to get the chance to experience living life and making decisions on his own, and even having the freedom to make his own mistakes, learn from them, and grow.

This was now his chance to live life.

It’s not emotionally easy to release the ones that we love into the world to fly on their own, and to have full freedom to do as they wish, but it’s an amazing and necessary part of life.

Releasing our loved ones and allowing them to fly, to find out who they are, what they are made of, and what life holds for them, is the best way to experience an authentic relationship.

We all want freedom, and we all want to be able to learn how to fly.

And if we have freedom, we choose whether to come back or not; we choose what we want to do.

And relationships forged in freedom—whether parent/child, husband/wife/, or even friendships—these are the relationships that bring the most fullness to our lives, because they are authentic.

And speaking of…

Just as I’m finishing this post, but who would I get a text from? You guessed it.

“Installed that new shower head you guys got me, and it’s awesome!” Glad we could be of help, son!

Life is something special.

Taste what’s good and pass it on.

Ingrid

Teriyaki Salmon Noodle Bowls with a Sesame-Ginger Sauce
by Ingrid Beer

Yield: Serves 2

Ingredients:

• 2 skinless salmon fillets (about 1 pound total), cut into small, bite-sized cubes
• ¼ cup teriyaki sauce
• Pinch black pepper
• Canola oil
• 8 ounces uncooked brown rice noodles (I use spaghetti style), cooked according to package instructions and held warm
• Sesame-Ginger Sauce (recipe below)
• Scallions, for garnish
• Sesame seeds, for garnish

Preparation:
-Place the cubed salmon into a bowl, and drizzle over the teriyaki sauce, plus sprinkle in some black pepper, and toss to coat well; allow to marinate for at least 30 minutes, or even overnight if making ahead.

-Place a non-stick grill pan (or even a skillet if you don’t have a grill pan) over medium heat, and drizzle in about 1 tablespoon of canola oil; once hot, add in the salmon cubes and sear just until cooked through and slightly caramelized; place onto a plate or into a bowl to hold.

-Place a large skillet over medium-high heat, and pour in about half of the Sesame-Ginger Sauce to start with; once warm, add in the cooked brown rice noodles, and using tongs, coat the noodles in the warm sauce, adding more sauce as needed.

-Add the warm noodles to a bowl, and top with about half of the grilled teriyaki salmon, plus some scallions and a sprinkle of the sesame seeds.

Sesame-Ginger Sauce Ingredients:

• ¼ cup soy sauce (you can use low-sodium, if preferred)
• 1 teaspoon freshly grated ginger
• 2 cloves garlic, pressed through garlic press
• 1 tablespoon brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon sesame seeds
• 2 tablespoons canola (or vegetable) oil

Preparation:
-Add all ingredients to a jar with a lid (or, if you don’t have one, use a bowl) and vigorously shake until well-blended and emulsified (you can whisk everything if using a bowl); use immediately, or keep in fridge until ready to use.

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Tender flaky juicy baked salmon served on noodles with coleslaw in a garlicky gingery savory sauce that’s lightly sweet. This recipe uses a blender to mix one sauce that is used as the salmon marinade and in the noodle sauce, so it literally takes 10 minutes to get ready. It’s a perfect dish for your busy weekday dinners and meal-prep. {Gluten-Free Adaptable}

Salmon is one of life’s little luxuries that used to seem plentiful and abundant. But it has become something we should all be giving more thought to. I have always tried to source the freshest and most sustainable ingredients to use in my cooking, and am grateful for every single component that makes each dish what it is. This applies especially to salmon.

Sustainable salmon

With all of the issues around overfishing and the depletion of oceanic biodiversity these days, it’s difficult to know exactly how sustainable your seafood is. Supermarkets will never show you the reality behind what you’re buying. When it comes to an ingredient as precious as fish, it really is worth sourcing from legitimate independent sellers. Not only is it better for your environmental footprint, but you’re also sure to get a higher quality, hormone-free, and chemical-free product. Without a doubt, you’ll taste the difference in your cooking.

For this recipe, I turned to Copper River Prince William Sound Marketing Association, a non-profit in rural Alaska that works on behalf of 540 fishing families to help share their stories and their salmon with the world. Copper River salmon is handled with extreme care on the journey from net to plate, which is why I choose it for my cooking.

I selected Sockeye salmon (commonly known as Red Salmon). It’s robust and rich in flavor with a firm texture that makes it versatile for any cooking method.

Cooking notes

1. One sauce, three purposes, five minutes

Make the sauce in a blender and you’ll have a multi-function marinade, coleslaw dressing, and noodle sauce all in one.

Once you mix the sauce, use a third of it to marinate the fish in a ziplock bag. This is my favorite way to marinate salmon because it uses minimal sauce to impart maximum flavor to the whole fillet. You can leave the fish on your kitchen counter and marinate it for 15 minutes while you prepare the noodles and the coleslaw. Alternatively, you can prepare it ahead of time and leave it in the fridge for a few hours to let the salmon absorb more flavor.

For the coleslaw, simply grab a bag of coleslaw mix from the grocery store and mix it with the sauce.

I usually reserve the rest of the sauce in a small bowl, or in sauce containers if you’re doing meal-prep.

2. How to cook the salmon

Since sockeye salmon is perfect for summer barbecues, I’ve included options for both oven baking and outdoor grilling in this recipe.

Note, the cooking time for salmon can vary a LOT. Sometimes you get very thin and wide fillets, such as the ones I used in this recipe. Sometimes you get super narrow cuts that can be as thick as 2” (5 cm). The oven (or grill) temperature can also vary a lot. For example, the electric oven in my apartment in Austin ran a bit cold. And my gas oven in New York runs super hot. It goes up to 500 F when I set it to 425 F.

Always take the cooking time in the recipe as a guide and check on your salmon as it cooks. You can simply use a fork to gently nudge the thickest part. The salmon is ready when it’s just cooked through, when the color turns pale pink, it flakes easily, and the meat is still very juicy and tender. If you like a sashimi texture, you can even pull the salmon out when the center of the fillet still has a bit of dark pink-red color.

3. Is it possible to adapt the recipe into a gluten-free dish?

It is possible to adapt the recipe into a gluten-free dish, but the flavor profile will change slightly. You should replace the soy sauce with tamari or coconut aminos. Use rice vinegar instead of Chinkiang vinegar. It will produce a lighter sauce that is slightly fruitier and less tangy. And of course, choose your favorite gluten-free noodles such as rice noodles or bean noodles (I love the edamame noodles from Explore Cuisine).

Eat more salmon!

Its long season, relative abundance, and lower calorie content make sockeye the perfect choice for everyone. Married with a gorgeously decadent, nutty Asian ginger sauce, I have to say, it’s love at first bite. The best part is that this gourmet dish can be whipped up in half an hour, and it’s an easy one-bowl recipe for busy weekdays. Wave goodbye to average after-work dinners — say hello to a sumptuous serving of salmon!

More delicious seafood recipes

  • Steamed Fish with Black Bean Sauce (plus Baked Version)
  • Honey Garlic Shrimp
  • Macanese Broiled Fish with Potato and Peppers (One Pan Dinner)
  • Salt and Pepper Squid
  • Honey Soy Sauce Glazed Salmon

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

30-Minute Salmon Noodle Bowl with Coleslaw

Tender flaky juicy baked salmon served on noodles with coleslaw in a garlicky gingery savory sauce that’s lightly sweet. This recipe uses a blender to mix one sauce that is used as the salmon marinade and in the noodle sauce, so it literally takes 10 minutes to get ready. It’s a perfect dish for your busy weekday dinners and meal-prep. {Gluten-Free Adaptable} 5 from 4 votes Pin Course: Main Cuisine: Chinese Fusion Keyword: Meal prep Prep Time: 15 minutes Cook Time: 15 minutes Calories: 638kcal Author: Maggie Zhu

  • 4 salmon fillets
  • 1 lb (450g) noodles , dried
  • 2 green onions , thinly sliced (Optional)

Coleslaw

  • 4 cups coleslaw mix (or 4 cups thinly sliced purple cabbage)
  • 1/3 cup toasted peanuts , coarsely chopped
  • 2 tablespoons cilantro , chopped

Sauce

  • 1/4 cup peanut oil (or vegetable oil)
  • 1/2 cup Chinkiang vinegar
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1 tablespoon sesame oil
  • 6 cloves garlic
  • 3 slices ginger
  • 1 teaspoon salt

Make the sauce

  • Add the sauce ingredients into a blender. Mix until it forms a smooth sauce.

Marinate the fish

  • Place the salmon fillets in a large ziploc bag. Pour a third of the sauce into the bag. Squeeze out as much air as possible and seal the bag. Let marinate at room temperature for 15 minutes, or in the fridge for up to 3 hours.

Make the coleslaw

  • Mix the coleslaw ingredients in a large bowl. Pour half of the remaining sauce into the bowl. Mix well and set aside.

Option 1 – Cook the salmon in the oven

  • Preheat the oven to 425 degrees. Place the salmon fillets skin-side-down on a sheet pan lined with parchment paper. Discard the marinade. Bake for 8 to 15 minutes, depending on the thickness of the salmon. Once done, the salmon should be just cooked through and flake easily. If you like the raw texture of the salmon, you can cook it for an even shorter time so the inside is still a bit pink.

Option 2 – Cook the salmon on the grill

  • Preheat an outdoor grill or indoor grill pan over medium-high heat until hot. Brush the grill with oil. Add the salmon fillets and cook for 5 to 6 minutes on each side, or until the salmon is opaque throughout.

Boil the noodles

  • While the salmon is cooking, boil the noodles according to the instructions on the package. Once done, drain the noodles and transfer them to a large colander. Rinse them thoroughly with tap water and gently toss them, to let them cool. Set aside.

Assemble

  • Transfer the noodles into each of the serving bowls. Add the coleslaw. Top with salmon. Serve the extra sauce on the side for the noodles.

Meal-prep

  • Place the assembled dish into each meal-prep container and divide the noodle sauce into sauce containers. Store in the fridge for up to 3 days.

Serving: 1serving | Calories: 638kcal | Carbohydrates: 55.8g | Protein: 32.3g | Fat: 33.2g | Saturated Fat: 5.2g | Cholesterol: 85mg | Sodium: 1050mg | Potassium: 732mg | Fiber: 2.9g | Sugar: 18.9g | Calcium: 96mg | Iron: 3mg

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Salmon and Broccoli with Noodles

Nutrition labels on the front of packaging

  • Most of the big supermarkets and many food manufacturers display nutritional information on the front of pre-packed food.
  • Front of pack nutrition labels provide information on the number of grams of fat, saturated fat, sugars and salt and the amount of energy (in kJ and kcal) in a serving or portion of a recipe.
  • The labels also include information about reference intakes (expressed as a percentage) which are guidelines about the approximate amount of particular nutrients and energy required for a healthy diet.
  • The colour coding tells you at a glance if the food has high (red), medium (amber) or low (green) amounts of fat, saturated fat, sugars and salt.
  • The more greens on the label, the healthier the choice
  • Amber means neither high nor low, so you can eat foods with all or mostly ambers on the label most of the time.
  • Reds on the label means the food is high in that nutrient and these are the foods we should cut down on. Try to eat these foods less often and in small amounts.

Food shopping tips

If you’re trying to decide which product to choose, check to see if there’s a nutrition label on the front of the pack. This will help you to quickly assess how your choices stack up. You will often find a mixture of red, amber and green colour coding for the nutrients. So when you’re choosing between similar products, try to go for more greens and ambers and fewer reds if you want to make a healthier choice.