Circle B Kitchen
One of the fun things about these noodle bowls is playing with different kinds of noodles. You can use ramen noodles, rice noodles, Chinese egg noodles or spaghetti noodles. One of our favorites is yaki-soba noodles. You can usually find them in the refrigerated section of the grocery store (just discard the seasoning packet). There are shelf stable versions of yaki-soba, but I would avoid those as they don’t hold up well in the pan. Feel free to swap out the salmon for chicken thighs or tofu and add any veggies you would like. In addition to broccoli, you could add zucchini, red pepper strips or snow peas. Enjoy!
10 oz Asian noodles of your choice (see
For the Sauce:
1 tablespoon cornstarch + ¼ cup water
In a small bowl, whisk together cornstarch and ¼ cup water; set aside.
In a small saucepan over medium heat, add soy sauce, brown sugar, pepper, garlic, ginger, mirin and ¼ cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes. Set aside.
Heat olive oil in an oven- proof skillet over medium high heat. Brush the top of the salmon filets with the teriyaki sauce and then place top side down in the skillet. Brush the other side of the salmon with more of the teriyaki sauce, cook about 4-5 minutes and then turn the salmon over and cook another 4 minutes or so.
While the salmon cooks, cook your noodles according to the package directions. (Some Asian noodles only require soaking to soften.)
Remove the salmon from the pan and keep warm.
Place the pan back on the burner over low heat and add the cooked noodles and about ½ cup of teriyaki sauce. Using tongs, mix the noodles with the sauce until the noodles are completely coated, adding more sauce as needed.
To serve, place noodles in a shallow bowl and sprinkle with sesame seeds. Place a salmon filet on top of the noodles, drizzle with some of the teriyaki sauce, another sprinkling of sesame seeds and chopped green onions.