Teriyaki Salmon Stir-Fry

Teriyaki Salmon Stir-Fry

By The Weekly  ,

August 5, 2016

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

  • Prep: 15 mins
  • Cook: 15 mins
  • Yields: 4 Servings


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


1In a bowl, combine soy, mirin and sugar, stirring to dissolve. Add salmon and marinate 20 mins.

2Meanwhile, cook noodles following packet instructions. Drain well.

3OMELETTE: 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.

4Heat oil in wok on medium. Stir-fry ginger and garlic 30 secs. Drain salmon, reserving marinade. Stir-fry 1 min.

5Add 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

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