Ingredients
- For the Teriyaki Sauce:
- 1 cup water
- ¼ cup soy sauce
- 5 teaspoons packed brown sugar
- 1 tablespoon honey (or more to taste)
- ½ teaspoon ground ginger
- ¼ teaspoon garlic powder
- 2 tablespoons cornstarch
- ¼ cup cold water
- For the Noodles:
- 2 tbsp vegetable oil (or canola oil)
- 250g (8 oz) skinless salmon fillet, sliced into 2 cm (0.7″) strips
- 2 instant noodle cakes (discard seasoning packs)
- ½ onion, sliced into 1 cm (0.3″) pieces
- 1 garlic clove, finely minced
- 1 small bunch Chinese broccoli (gai lan), cut into 5 cm (2″) lengths, leaves separated from stems
Instructions
- Make Teriyaki Sauce: In a small saucepan, combine 1 cup water, soy sauce, brown sugar, honey, ground ginger, and garlic powder. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves. In a separate bowl, mix the cornstarch with ¼ cup cold water until smooth. Slowly pour the cornstarch mixture into the saucepan while stirring. Continue to cook for another 2-3 minutes until the sauce thickens. Remove from heat and set aside.
- Coat Salmon: Coat the salmon strips with 1 tablespoon of the teriyaki sauce, then set aside while you cook the noodles. (No need to marinate.)
- Cook Noodles: Cook the noodles according to the package directions. Drain, rinse briefly under cold water, and set aside.
- Cook Salmon: Heat ½ tablespoon of oil in a large non-stick pan over high heat. Cook the salmon for 1 ½ minutes on each side or until golden. Remove to a plate, and pour any remaining sauce in the skillet over the salmon.
- Cook Aromatics: Wipe the pan with a paper towel, then return to the stove. Heat 1 tablespoon of the remaining oil, and cook the onion and garlic for 30 seconds. Add the Chinese broccoli stems and cook for 1 minute.
- Add Noodles & Sauce: Add the noodles and half of the teriyaki sauce. Toss for 2 minutes until the sauce is absorbed. Add the remaining sauce and toss to combine. Spread the noodles out in the pan and cook for 30 seconds undisturbed. Repeat 3-4 times (~3 minutes total) for caramelized noodles.
- Add Leafy Greens: Drizzle the remaining ½ tablespoon of oil around the pan, then add the Chinese broccoli leaves. Toss for 1 ½ minutes until the leaves wilt.
- Add Salmon Back: Remove the pan from heat, place the salmon on top, break into large chunks, and toss through.
- Serve: Divide the noodles between bowls and serve immediately.
Notes
- This dish is best served immediately, while the noodles are crispy and fresh.
- You can substitute the Chinese broccoli with regular broccoli if preferred.
- For a spicier dish, add a bit of sriracha to the sauce while simmering.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-Fried
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 9g
- Sodium: 1000mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 70mg
