This recipe is perfect for a healthy family dinner. The Teriyaki Salmon Stir-fry is served with noodles and an omelette - all ready in 30 minutes!
4 Servings
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  • 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


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

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


Meanwhile, cook noodles following packet instructions. Drain well.


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.


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


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/

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