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  • kcsimos

salmon teriyaki noodles

Prep: 5min | Cooking: 15min

Complexity: 2/5


(serves 2)

  • 250g salmon filet

  • 1 onion, chopped

  • 150g noodles

  • 1 carrot, chopped

  • 100g runner beans (or other season vegetables of choice

For the teriyaki sauce:

  • 1/4 cup sake

  • 1/8 cup mirin (Japanese wine)

  • 1/8 cup soy sauce

  • 1/8 tsp garlic powder

  • 1/4 tsp salt

* Optional: 1 tsp sesame seeds, toasted


In a large frying pan, heat a little oil and fry the onion until soft. Remove onto a plate and set aside.

Cut salmon into 1-2cm strips depending on thickness. Season salmon with salt.

Return the same pan to high heat with a little oil again and cook salmon skin-side down until it's brown and crisp, 4 min. Turn and cook on the other side, 2 min. Set aside on a plate.

Combine all the sauce ingredients in a jar, and bring it to a low simmer in the large frying pan for ca. 4 min (until it is reduced to a somewhat thicker sauce).

Meanwhile, bring a pot of water to a simmer, and add the noodles, carrots and runner beans (or other seasonal vegetables of choice). Add a little salt and cook 5 min. Drain and set aside.

Return salmon to the frying pan and cook for 2 more min, spooning sauce over it. Remove salmon onto plate, and add the noodles to the sauce. Add the onions also and mix well.

Serve with a sprinkle of sesame seeds.

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