Sweet Japanese teriyaki salmon with a fluffy egg omelette, mixed in with plump udon noodles. Your stomach will definitely be saying "Arigatōgozaimashita"!
Yield
4 Servings
Prep Time
15mins
Cook Time
15mins
Difficulty Level
Download or Print

Sweet Japanese teriyaki salmon with a fluffy egg omelette, mixed in with plump udon noodles. Your stomach will definitely be saying “Arigatōgozaimashita”!

Ingredients

  • 2 tbsps soy sauce
  • 2 tbsps mirin seasoning
  • 2 tbsps caster sugar
  • 500 g skinless salmon fillet, pin-boned, cubed
  • 270 g udon noodles
  • 2 tsps ginger, peeled, finely chopped
  • 2 garlic cloves, crushed
  • 200 g snow peas, trimmed
  • 1 bunch chives, chopped

OMELETTE

  • 2 eggs
  • 1 tbsp sesame seeds
  • ½ tsp sesame oil
  • 1 tbsp vegetable oil
01.

In a bowl, combine soy, mirin and sugar, stirring to dissolve. Add salmon and marinate 20 mins.

02.

Meanwhile, cook noodles following packet instructions. Drain well.

03.

OMELETTE: In a jug, whisk eggs, seeds and sesame oil together. Heat oil in wok on high. Add egg mixture, swirling to coat base and sides. Cook 1-2 mins, until just set. Slide onto a plate and roll up. Thinly slice and set aside.

04.

Heat oil in wok on medium. Stir-fry ginger and garlic 30 secs. Drain salmon, reserving marinade. Stir-fry 1 min.

05.

Add noodles to wok with snow peas and reserved marinade. Stir-fry 2-3 mins. Remove from heat. Toss omelette and chives through to serve.

Photo: Rob Shaw/Bauer

Download or print the recipe