
This teriyaki salmon noodle stir-fry is a fast, flavor-packed dinner with tender salmon, glossy noodles, and crisp-tender Chinese broccoli. A quick homemade teriyaki sauce ties everything together, making this an easy weeknight meal that tastes better than takeout.
Make the teriyaki sauce by stirring the soy sauce, mirin, cooking sake, and sugar together in a small bowl until the sugar dissolves.
Place the salmon strips in a bowl and toss with 1 tablespoon of the teriyaki sauce to lightly coat. Set aside while you prepare the noodles.
Cook the noodle cakes according to the package directions. Drain well, rinse briefly under cold water to stop the cooking, and set aside.
Heat 1/2 tablespoon of oil in a large nonstick skillet or wok over high heat. Add the salmon in a single layer and cook for about 1 1/2 minutes per side, or until lightly caramelized and just cooked through. Transfer to a plate and spoon any juices from the pan over the salmon.
Wipe the pan lightly with a paper towel if needed, then return it to high heat. Add 1 tablespoon of oil, followed by the onion and garlic. Stir-fry for 30 seconds until fragrant, then add the Chinese broccoli stems and cook for 1 minute.
Add the cooked noodles and half of the remaining teriyaki sauce. Toss for about 2 minutes so the noodles absorb the sauce.
Pour in the rest of the sauce and toss again to coat evenly. Spread the noodles out across the pan and let them sit undisturbed for 30 seconds to caramelize lightly, then toss. Repeat this 3 to 4 times, for about 3 minutes total.
Drizzle in the remaining 1/2 tablespoon of oil and add the Chinese broccoli leaves. Toss for 1 to 2 minutes, until the leaves are wilted but still bright.
Remove the pan from the heat. Return the salmon to the noodles, breaking it into large bite-sized pieces as you gently toss. Divide among bowls and serve immediately.
You can swap Chinese broccoli for broccolini, bok choy, or spinach if needed. Do not overcook the salmon, as it will finish gently when tossed back into the hot noodles. Leftovers keep well in the refrigerator for up to 2 days and can be reheated quickly in a skillet.
