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Home > Recipes > Teriyaki salmon noodle stir fry

Teriyaki salmon noodle stir fry

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Two round white bowls containing salmon stir fry with a pair of black chop sticks on the right side and a small bowl of rice on the left side.
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Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 4
Two round white bowls containing salmon stir fry with a pair of black chop sticks on the right side and a small bowl of rice on the left side.
  • 1 serve of vegetables per serving
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Ingredients

250g dried soba noodles 
1 tbsp olive oil 
4 x 100g skinless salmon fillets 
20g fresh ginger, finely grated 
2 garlic cloves, finely chopped 
300g fresh Asian vegetables stir fry mix 
⅓ cup teriyaki sauce 
1 tbsp sesame seeds, toasted 

Savvy swaps

You can swap:

Soba noodles
Hokkien noodles
Salmon
Chicken breast
Salmon
Tofu
Asian vegetable stir fry
Broccoli, carrot, cabbage and corn

Tips

  • Fish is a valuable source of essential omega 3 fatty acids.
  • Salmon provides Vitamin D. Vitamin D is needed for healthy bones and teeth. 
  • With vegetables and seeds, this recipe is a good source of fibre. 

  • Leftover ginger can be cut in chunks and frozen for use in another recipe. 
  • Chopping your own fresh vegetables means you don’t have the waste of the plastic packaging.
  • Store stir fry in the fridge in an airtight container and use the next day. Reheat until piping hot.

  • To save money use a frozen vegetable stir fry mix instead of fresh.   
  • Jarred garlic and ginger can be used to save time and money. 

Method

Step 1
Cook the noodles following packet instructions.  Reserve ½ cup cooking liquid in a bowl.  Drain noodles and set aside.

Step 2
Meanwhile, heat 1 teaspoon oil in a large deep-sided frypan or wok over medium-high heat.  Cook the salmon for 3 minutes each side or until cooked through.  Transfer to a plate and set aside.  Flake into large pieces and remove any bones.

Step 3
Add the remaining oil to the same pan and cook ginger and garlic for 1 minute or until fragrant.

Step 4
Add the vegetable mix and stir fry for 2-3 minutes, or until tender.

Step 5
Add the noodles, teriyaki sauce and reserved cooking liquid and stir fry for 2 minutes or until noodles are coated with sauce.

Step 6
Add salmon pieces and toss to combine.

Step 7
Divide among bowls and sprinkle with sesame seeds to serve.

Tips

  • Fish is a valuable source of essential omega 3 fatty acids.
  • Salmon provides Vitamin D. Vitamin D is needed for healthy bones and teeth. 
  • With vegetables and seeds, this recipe is a good source of fibre. 

  • Leftover ginger can be cut in chunks and frozen for use in another recipe. 
  • Chopping your own fresh vegetables means you don’t have the waste of the plastic packaging.
  • Store stir fry in the fridge in an airtight container and use the next day. Reheat until piping hot.

  • To save money use a frozen vegetable stir fry mix instead of fresh.   
  • Jarred garlic and ginger can be used to save time and money. 

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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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