Noodles, salmon and stir fried vegetables tossed in a tasty lime Teriyaki sauce makes the perfect quick and healthy dinner. Ready in 20 minutes, try making this speedy one pan meal instead of ordering takeout.
Stir Fry with Salmon
This speedy stir fry has crunchy carrot, cabbage and broccoli, flaky salmon and noodles in a fresh and tasty lime teriyaki sauce. Just like my Chicken and Chorizo Stir Fry or Chilli Garlic Chicken Noodles, this is a great alternative to ordering a takeaway when you need dinner ready fast.
I love to use salmon for stir fry as it is a great healthy protein (full of selenium, omega-3 fatty acids and vitamin B12) and also cooks very quickly. The beauty of a good stir fry recipe is how versatile it is, so you can easily swap the salmon here for another protein if you prefer. The vegetables can be switched up too depending on what you have to hand.
Ingredients
- Salmon – I prefer cooking with skin-on salmon, but skinless is fine. Cut into small chunks if you prefer for even quicker cooking.
- Noodles – For speed I love to use fresh or wok ready noodles. You can used dried noodles, including ramen – just cook according to the packet instructions (discard the flavour packet if using ramen.)
- Stir Fry Veg – I use broccoli, carrot and cabbage but you can easily swap them up. Try peppers, kale, mushrooms or sugar snap peas.
- Garlic and Chilli – for extra flavour. You can skip the chilli or use less if you don’t enjoy spicy food.
- Teriyaki Sauce – I love Kikkoman Teriyaki sauce, but you can use your favourite or make your own.
- Lime Juice – fresh lime really brightens up the dish.
Full ingredients list with quantities is included in the recipe card below.
Serving and Storing
Salmon Stir Fry Noodles are a great complete meal with protein, starch and vegetables. For a lighter dish, swap half the noodles for spiralised carrot or courgette/zucchini.
Stir fries are great recipes for customising. You can swap the vegetables or add extra – bell pepper, baby corn, mangetout are all nice additions. Instead of salmon try another protein like prawns or chicken – just adjust the cooking time to make sure whatever protein you use is cooked properly.
Salmon Stir Fry leftovers will store in the fridge for up to 3 days. Reheat in a wok on the stove or the microwave.
More Easy Stir Fry Recipes:
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Salmon Stir Fry Noodles
Equipment
- Wok or large frying pan
Ingredients
- 2 fillets salmon - about 240g or 8.5oz
- 1 carrot - julienned or cut in matchsticks
- 150 grams broccoli - broken into bite size florets
- 100 grams cabbage - thinly sliced
- 2 cloves garlic - diced
- 1 chilli - optional, adjust to taste
- 2 nests dried noodles - or 300g/10.5oz fresh or wok ready noodles
- 2 tbsp vegetable oil
Stir Fry Sauce
- 2 tbsp teriyaki sauce
- 1 lime - juice and zest
- 1 tsp sesame oil
- 1 tbsp light soy - plus extra to serve
Instructions
- Make the stir fry sauce by combining all the ingredients in a small bowl and mix. Pour 1 tbsp over the salmon and allow to sit for 5 minutes while you prepare the vegetables.
- Heat a wok or large pan/skillet over a high heat and add 1 tbsp oil. When the oil is hot, add the salmon (skin side down if not skinless) and cook 2-3 mins each side (more if you prefer well done salmon). Remove from pan and allow to rest while you finish cooking.
- Meanwhile, if using dried noodles cook to packet instruction, drain and quickly rinse with cold water.
- Wipe out the wok and add the remaining 1 tbsp oil. Add broccoli and carrot to the wok and stir fry 2-3 mins then add the garlic, chilli and cabbage.
- Flake the salmon with fork then add to the wok. Add the noodles. Pour over the sauce and cook for 2-3 mins, stirring about every 30 seconds. Add extra soy to serve if desired.
Nutrition
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