Teriyaki Salmon Noodles with Chinese Broccoli
Seared teriyaki salmon strips tossed through glazed ramen noodles and Chinese broccoli.
Equipment
- Large nonstick skillet
- Small bowl
- Pot for noodles
- Tongs
Ingredients
Main Ingredients
- 2 ½ tbsp low sodium soy sauce
- 2 tbsp mirin
- 2 tbsp cooking sake
- 1 tsp white sugar
- 2 tbsp vegetable oil divided; canola also works
- 8 oz skinless salmon fillet sliced lengthwise into strips about 3/4 inch wide
- 2 instant ramen noodle cakes seasoning packets discarded
- ½ yellow onion cut into 1/3 inch slices
- 1 cloves garlic finely minced
- 1 small bunch Chinese broccoli gai lan; stems cut into 2 inch lengths, leaves separated
Instructions
Cooking
- Make the sauce. Whisk the soy sauce, mirin, sake, and sugar until the sugar dissolves. Coat the fish. Toss the salmon with 1 tablespoon of the sauce and let it sit while the noodles cook.
- Boil the noodles. Cook the noodles as the package directs, drain, and rinse briefly in cool water. Brown the salmon. Heat 1/2 tablespoon of oil in a large nonstick skillet over high heat and cook the salmon 1 1/2 minutes per side until golden. Transfer to a plate.
- Stir fry the base. Wipe the pan, add 1 tablespoon of oil, and cook the onion and garlic for 30 seconds. Add the broccoli stems and cook 1 minute.
- Glaze the noodles. Add the noodles with half of the sauce and toss for 2 minutes. Add the remaining sauce and let the noodles sit 30 seconds between tosses, about 3 minutes in total, until browned in spots.
- Wilt the leaves. Add the last 1/2 tablespoon of oil and the broccoli leaves and toss 1 1/2 minutes until wilted.
- Finish. Off the heat, add the salmon in large chunks and toss gently. Check that the salmon reaches 145 degrees F and serve immediately.
Notes
Substitutions: Use udon, soba, or egg noodles in place of ramen, and broccolini or bok choy in place of Chinese broccoli.
Tips: Prep everything before heating the pan, because the stir fry moves fast.
Storage: Refrigerate leftovers up to 2 days and reheat to 165 degrees F. Do not freeze.