Teriyaki Salmon Noodle Stir-Fry

Pan-seared salmon, crisp-tender broccoli, and carrot are tossed with noodles and a quick homemade teriyaki sauce for a balanced weeknight dinner.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb (680 g), cut into 1-inch pieces skinless salmon fillets
• 12 oz (340 g) dried stir-fry noodles
• 4 cups (300 g) broccoli florets
• 1 large (about 5 oz/140 g) carrot
• 0.5 cup (120 mL) low-sodium soy sauce
• 2 tablespoons (25 g) brown sugar
• 2 tablespoons (30 mL) rice vinegar
• 1 tablespoon (15 g), grated fresh ginger
• 1 tablespoon (8 g) cornstarch
• 2 tablespoons (30 mL) water
• 2 tablespoons (30 mL) neutral cooking oil

Cooking instructions

1. Whisk the soy sauce, brown sugar, rice vinegar, ginger, cornstarch, and water in a small bowl until smooth. Set aside. (about 3 min)
2. Cook the noodles according to the package directions until just tender. Drain well and toss with a small splash of water if needed to prevent sticking. (about 8 min)
3. Heat 1 tablespoon of oil in a large nonstick skillet or wok over medium-high heat. Add the salmon in a single layer and cook, turning gently, until browned and opaque, 4 to 6 minutes. Check that the thickest pieces reach 145°F (63°C). Transfer the salmon to a plate. (about 6 min) — Medium-high
4. Add the remaining 1 tablespoon oil to the skillet. Add the broccoli and carrot and stir-fry until crisp-tender, about 4 minutes. (about 4 min) — Medium-high
5. Add the cooked noodles and teriyaki sauce. Toss continuously until the sauce thickens and coats everything, about 2 minutes. (about 2 min) — Medium-high
6. Gently fold the salmon back into the skillet and cook just until heated through, about 1 minute. Serve immediately. (about 1 min) — Medium