Teriyaki Salmon Noodles
Ingredients
For the salmon:
⅓ cup soy sauce
1 teaspoon honey
1 teaspoon rice vinegar
1 teaspoon cornstarch
1 tablespoon oil
1 pound salmon fillets boneless, skinless, cut into cubes
For the noodles:
3 tablespoons vegetable oil divided
1 piece red bell pepper thinly sliced (4.23 oz | 120 g)
1 bunch green onions chopped
1 inch ginger minced
1 pound fresh noodles (453 g)
For serving:
1 teaspoon sesame seeds
2 pieces green onions thinly sliced
Directions
First, cook the noodles al dente according to the package directions, drain, and set aside.
To prepare the salmon, in a medium bowl, combine the soy sauce, honey, rice vinegar, and cornstarch. Add the salmon cubes and toss to coat well. Let marinate for about 5 minutes.
Heat the tablespoon of oil in a large skillet over medium-high heat and then add the salmon cubes, reserving the marinade. Sear the salmon cubes on all sides, cooking for for about 30 seconds on each side. Remove the salmon from the skillet to a plate. Save the marinade for the noodles.
In the same skillet, add the remaining 3 tablespoons of oil. Sauté bell peppers, green onion and ginger for 2 minutes until the bell pepper softens. Add the noodles and cooking, tossing until the noodles and veggies are well combined.
Add the reserved marinade and again toss together until the noodles are well coated with the sauce. Stir fry for 2 minutes until the noodles and sauce are through. Add the salmon back to the skillet and toss to combine and heat through.
Serve hot, garnished with green onions and sesame seeds.
