Teriyaki Salmon Noodles

If you’re sick and tired of trying to eat healthy meals and are growing fed up with eating the same bland, boring, uninspiring meals day in and day out, it seems like you're prepared to try something new.

Eating healthily shouldn’t feel like a chore, instead, it should be a lifestyle change. We know the importance of eating healthy produce, not only for being well but also for looking and feeling healthy too, yet healthy eating is so much more than steamed broccoli, brown rice, and grilled chicken breast.

If you’re serious about committing to a healthy eating lifestyle, sustainability is the key. This is why you need to find healthy and delicious meals that you enjoy eating. This Asian teriyaki salmon and noodle dish with mixed vegetables is full of flavour and is packed full of protein, healthy fats, complex carbohydrates, vitamins, and minerals.


Healthy Asian Teriyaki Salmon Noodles with Mixed Vegetables

If you want a dish that is not only good for you but is also bursting with fresh, zingy, fragrant, aromatic flavours, you’ll love this Asian teriyaki noodles dish with mixed vegetables.

Salmon is not only rich in muscle-building protein that is essential for cellular health and function but it’s also packed full of heart and brain-healthy omega-3 essential fatty acids. The noodles provide a great source of slow-release carbohydrates for energy, whereas the vegetables are packed full of immunity-boosting vitamins, minerals, and antioxidants.

It’s sticky, it’s tangy, it’s aromatic and fragrant, and it is extremely moreish. These are the ingredients required to cook this dish:


*Serves 2

  • 2 salmon fillets (wild is best, though not essential)
  • 2 tsp of honey
  • ½ tsp of light soy sauce
  • 1 tbsp of dark soy sauce
  • 2 finely minced garlic cloves
  • 1 finely chopped, thumb-sized piece of ginger
  • 1 finely diced red chilli
  • 1 tbsp sesame oil
  • 1 tsp Chinese 5 spice
  • 2 Pak Choi leaves cut in half
  • Handful of cooked edamame beans
  • 1 diced red pepper
  • Half a diced onion
  • 1 small bunch of chopped broccoli florets
  • 1 carrot cut into thin strips
  • 6 cherry tomatoes cut in half
  • 2 nests of egg noodles
  • Salt and pepper
  • Sesame seeds
  • 1 lime cut in half

Teriyaki Salmon Noodles


  1. In a large bowl, add your garlic, ginger, chilli, light and dark soy sauce, the juice of half a lime, and the Chinese 5 spice. Mix everything up thoroughly.
  2. Now, add your 2 salmon fillets into the bowl and ensure they’re well coated in the Teriyaki marinade. Cover the bowl with plastic wrap and place in the fridge to marinate for at least an hour, though overnight is better.
  3. Once marinated, place your salmon fillets into a preheated oven at 200 C (390 F) and cook the fillets for 8 – 12 minutes until cooked through. Reserve your remaining Teriyaki marinade for the noodles.
  4. Take a saucepan, fill it with water, bring it to a boil, add salt, and cook your dried egg noodles until they are al-dente in texture. Drain them well and set aside.
  5. Meanwhile, take a large frying pan or wok, add a splash of sesame oil, and when hot, add your Pak Choi leaves, followed by the diced onions, peppers, carrots, tomatoes, broccoli florets, and edamame beans. Stir fry over high heat for around 90 seconds.
  6. Now, add your cooked egg noodles, followed by the rest of the Teriyaki sauce marinade. Give everything a good mix and stir fry again until everything is piping hot and well combined. Season to taste.
  7. To serve, distribute the vegetable noodle mixture evenly between two bowls, and top each bowl with a cooked salmon fillet cut into slices. Squeeze over the juice from the other half of the lime, along with a small amount of sesame oil, and finish by sprinkling the dish with sesame seeds.
  8. For a low-carb version, you can simply choose to leave out the noodles. Enjoy!