Teriyaki Salmon with Stir fried Vegetable Noodles

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

mirin

🥗Healthier: rice vinegar

💰Cheaper: white wine

Rice vinegar provides acidity, while white wine is a more affordable option.

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: spaghetti

Whole wheat noodles add fiber, while spaghetti is a budget-friendly alternative.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide similar crunch, while sunflower seeds are often less expensive.

Prepare the teriyaki marinade by mixing 3 tablespoons of soy sauce, 2 tablespoons of maple syrup, and 2 tablespoons of mirin in a bowl.

Add 1 teaspoon of ginger-garlic paste to the marinade and mix well.

Add 1 teaspoon of sesame oil to the marinade and stir to combine.

Marinate the salmon fillets in the teriyaki marinade for about 30 minutes, covered with cling film.

Heat a wok over high heat until smoking.

Add the marinated salmon to the hot wok and cook until caramelized, flipping as needed.

In the same wok, add red peppers and onions, stir-frying until they begin to soften.

Add broccoli and carrots to the wok, continuing to stir-fry until all vegetables are tender-crisp.

Add cooked egg noodles to the wok with the vegetables and mix thoroughly.

Add a small amount of black bean sauce to the noodles and mix well to combine.

Check the seasoning of the noodles and adjust with salt, pepper, or chili if desired.

Serve the stir-fried noodles topped with the teriyaki salmon.

Garnish with black and white sesame seeds and a squeeze of lime juice.

Top with Thai basil or coriander if available.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens