Salmon Noodle Stir Fry is packed with vegetables, juicy salmon and smothered in saucy yum! For a fully loaded dinner that is quick and easy to prepare with flavour and take out style yum, you can't go past salmon noodles!
Everything that you will come to know and love about this recipe is summarised below, you might even find some more reasons to love it!
- Healthy and satisfying: there is something about perfectly cooked salmon that is simply delicious. It is soft, flaky and melts in your mouth.
- Fast cook time: stir frying food is a very quick method of cooking. Using high heat, we push everything around in the pan. It won't take long to whip up this meal for an easy dinner!
- Optional substitutions: I always like to give you some ideas that you could sub in and out with my recipes depending on your preferences. One of them here is that you could switch out the noodles and in with cooked rice for nights when you want to change it up a little.
- Store bought sauce: heaven forbid I develop a recipe only to suggest using store bought sauce! I am not, however, if you scroll to my tips and tricks you will see an option there for tired/busy/stressed/hectic life nights (xo).
- Loaded with vegetables: stir fry recipes are an excellent way to load up on vegetables. Use the ones I have or your favourite and get your nutrition boost for the evening.
Everything you need to make the recipe is shown in the photo below. It is a great visual guide when shopping (take it with you). For exact measurements and detailed instructions, scroll to the printable recipe card below.
As you can see the recipe calls for:
- Salmon: we need skinless salmon and you will be able to purchase it like that from the fridge section of the store. It will tell you on the packet if it is skin on salmon or skinless salmon. Skinless is better in stir frys as we don't need to worry about trying to make crispy skinned salmon! We chop this into 2 cm square pieces.
- Noodles: it is your choice here as there is an extremely wide variety that will work. I am using dried egg noodles. Instant, ramen noodles are also a good choice, simply discard the small packet of seasoning and dried vegetables. Thick noodles work well too and you can get either fresh or dried egg or hokkein noodles.
- Carrots: peeled and chopped into thin pieces is my preference, but if you want to chop them into rounds go for it. If you want to skip the peeling, that is fine also! We need 2-3 medium carrots.
- Zucchini: as you can see from the photos, I use the same technique to chop my zucchini as I do my carrots. That is long and thin. You will find you will have some white seeded bits if you do this (no skin), you can use or discard them. You will need 2 medium sized zucchini with both ends trimmed.
- Garlic: freshly chopped or minced is fine. We use this with the oil and salmon in the early stages of the recipe.
- Salt/pepper: just a small amount of these and we use them to season the salmon.
- Honey: the primary ingredient in the stir fry sauce is honey. Sweet, thick and delicious, we combine it with soy sauce for an Asian take out style flavour combination.
- Soy sauce: regular soy sauce and honey are a match made in heaven. They pair well as complimentary flavours. Use can purchase gluten free soy sauce and noodles if prefer.
- Chinese Cooking Wine: this ingredient will be in the Asian foods section of the supermarket. It is perfect to add additional flavour in Asian cooking. It also has a long shelf life and can be kept in the pantry, so 1 bottle will last for a long time!
Top Tip: If you want darker looking noodles, scroll to my tips and tricks where I tell you the secret to achieving this!
The photos below are the step by step instructions to make the recipe. We start by combining the ingredients for the sauce.
- Gather the ingredients needed for the sauce (Photo 1)
- Add to a small jug and whisk to combine (Photo 2)
- Prep the green onions seperating the firm white bits from tubular green bits (Photo 3)
- Heat oil in pan, add garlic, salmon, salt and pepper (Photo 4)
How to Make Salmon Noodles
If you want to make the sauce in advance you can.
For example, you might have more time on a Sunday than a hectic Monday night. If making it in advance, use a jar with a tight lid, shake on the night then use.
The salmon will cook quickly in the pan, flip the pieces when they are golden brown on the outside and continue until each piece is cooked.
Then we need to remove them from the pan as we are going to cook the vegetables.
No need to add more oil, there will be enough residue in there from the fish.
- Cook vegetables, keeping them moving in the pan (Photo 5)
- They will be cooked in 2 to 3 minutes and have a wet look (Photo 6)
- Cook noodles according to packet instructions, then drain (Photo 7)
- Add cooked noodles to the cooked vegetables (Photo 8)
We want the veggies to be crispy, crunchy and not mushy. They don't take long to cook and will have a wet, sweaty look when they are ready.
When at that point, we can add the noodles back in and then pour over the sauce. You will see from the photos below that the next step is to pour the sauce over and stir to combine (you may want to use chop sticks for this step).
- Pour the sauce over the veggies and noodles (Photo 9)
- Add the cooked salmon back to the pan (Photo 10)
- Add tubular green onion bits (Photo 11)
- Combine and stir till heated through (Photo 12)
If you are wondering why I add the sauce before adding the salmon back, it is because the salmon is very soft and delicate.
We want to do as little to it as possible once it is cooked to keep the nice cube like pieces.
As we stir and combine the dish, the sauce will coat and cover the salmon and it will all mix in well together.
One of the best things about the recipe is that you can portion and plate on the table or simply pop the pan with cooked recipe on table as a centre pieces and dig in!
Everyone will want to devour this recipe and come back weekly to make it again and again!
In developing this recipe, I was very intentional about the recipe being a stir fry, one which you could eat with chopticks and not one that you have to stop and cut a whole cooked salmon filled whilst trying to load your fork with noodles!
Perfect as a meal in one, you won't likely need any sides, salads or pairings with the recipe! You can however, portion it as to serve as salmon noodle bowls (not plates).
You might, however want to make an entree such as my Air Fryer Frozen Spring Rolls (serve with sweet chilli sauce).
Substitutions and Variations
As I mentioned earlier, here are a few ways that you could substitue ingredients depending on any dietary requirments and preferences:
- Vary the vegetables: I am using carrots, zucchini and green onions. You could also use broccoli, snow peas, green beans or your favourites.
- Add more salmon: I use less salmon for this recipe due to the bulk of the vegetables and noodles than if serving a salmon fillet. You can add more if you want more salmon or switch out the noodles for more salmon (higher protein, lower carbs).
- Use your favourite noodles: you can pretty much use any noodles you like for this dish. Be they fresh or dried, cook according to the instructions on the packet, drain and add to the pan so they can be heated through prior to serving.
- Noodle suggestions: for more on the point above options are egg noodles, soba noodles, instant noodles, thick egg noodles, hokkein noodles or rice noodles.
- Want darker coloured noodles? The trick to getting dark noodles is using dark soy sauce. (Different product to regular soy sauce). A little of it goes a very long way. If you want a darker look to the dish, use 1 teaspoon of this in the sauce. You can add a further teaspoon when reheating if you wish and stir it through.
- Switch in rice: on busy school nights when you want it to be a simple dinner, use store bought cooked right and skip the noodles (one less thing to cook). Microwave the rice to heat prior to serving.
- Want more protein? You might be looking to have less carbs and more protein in which case you can consider adding prawns or using other meats such as chicken, pork or beef.
Expert Tips and Tricks
As always, I want you to be able to get the recipe right from the very 1st try! Here are my favourite pointers:
- I have on busy work (tired) nights used store bought teriyaki sauce (keep everything else as per the recipe).
- Have everything prepped and ready to go before turning on the stove.
- Keep things at high heat and they will cook quickly.
- Keep things moving in the pan, don't let anything sit for too long without a stir!
- When cooking the noodles, seperate with chopsticks to ensure when adding them to the dish they are not stuck together in a big heap.
- You can use a little sesame oil once you have drained the noodles (stir it in) if they look like they are sticking.
Frequently Asked Questions
Can you do a salmon stir fry?
Salmon can be stir fried the same way prawns, beef and chicken can be. With any stir fry the most important thing is to have all of the vegetables prepped and ready.
When you start cooking, keep things at high heat and moving in the pan.
Salmon is a great ingredient to stir fry as it is so healthy and can be paired with an array of complimentarry vegetables.
How do you fry salmon without drying it out?
The trick to not over cooking the salmon is to not cook it for too long.
Once the oil is hot and we have added the raw salmon to the fry pan, it will cook quickly.
You will notice the colour turn a lighter pink that the orange it starts out like. Use a flat utsensil under the salmon cubes and flip them to rotate so that the sides of each piece get seared.
As soon as the salmon is cooked, remove it and place in a bowl. Cook the vegetables and add the cooked noodles before adding the salmon back to the pan and heating it through.
How long does it take to cook salmon in a wok?
It will take 3 - 4 minutes to cook the salmon in a wok or fry pan.
Ensure you have added oil to the pan before the salmon pieces and cook the salmon at a high heat, stirring as you go.
Do you eat the skin on salmon?
Salmon skin is delicious and can be eaten. It is ideal for recipes like crispy skinned salmon.
For this recipe we want to use skinless salmon as we focus on the soft, flaky salmon meat and the skin would go soggy with the sauce and vegetables, not crisp up like its heroic form.
Can you stir-fry salmon from frozen?
I recommend using raw salmon or defrosting dry salmon and patting it dry.
I do not recommend cooking the salmon from frozen as this can lead to mixed and unfavourable results.
If you have enjoyed this recipe (I hope so!) then here are some similar recipes that you might like to explore:
- Shrimp Yakisoba
- Teriyaki Salmon Air Fryer
- Chilli Garlic Noodles
- Shrimp Yaki Udon
- Beef Yaki Udon
- Chicken Yaki Udon
- Smoked Salmon Spaghetti
- Air Fryer Salmon with Skin
- Coconut Prawns
- Creamy Garlic Prawns
- Garlic Prawn Spaghetti
You can also find all of my noodle recipes in the one spot. Get your chopsticks ready my friends!
PIN and save the recipe for later!
Salmon Noodle Stir Fry
- 1 Fry pan or wok
- 1 Silicon flexible turner
- 1 Kitchen Tongs
- 1 Small jug
- 1 Mini whisk
- 2 tablespoon peanut oil
- 300 grams salmon skinless, cut into 2 cm cubes
- 2 cloves garlic finely chopped
- ½ teaspoon cracked black pepper
- ¼ teaspoon salt
- 2 zucchini medium sized, ends trimmed, cut into long pieces
- 3 carrots peeled, medium sized, ends trimmed, cut into long pieces
- 9 green onions ends and tips trimmed, cut into 4 long segments
- 400 grams noodles Note 1
Salmon Noodle Sauce
- ⅓ cup honey
- ¼ cup soy sauce
- 2 tbs Chinese Cooking Wine Note 2
- Make Sauce: In a small jug, combine stir fry sauce ingredients and use a mini whisk to stir till consistently mixed. Set aside.
- Cook salmon: Heat 2 tbs peanut oil in a large fry pan over a high heat, add chopped garlic, salmon, salt and pepper, cook till salmon pieces are seared and a light pale pink. Spoon cooked salmon into bowl and set aside.
- Cook Vegetables: Add chopped vegetables, including white green onion bits and stir fry for 2 -3 mins.
- Cook Noodles: cook noodles according to packet instructions. Drain, discard water and set aside.
- Combine: Add cooked noodles to stir fried vegetables, pour over sauce and place cooked salmon on top. Gently stir to combine and allow to heat.
- Add remaining vegetables: Place the left over green tubular part of the onions on top of the prawns, stir to combine.
- Serve: once the dish is heated through portion, serve and enjoy!
- Note 1 - Noodles: I like to use dried egg noodles for this recipe. It means you can always have them on hand, they are budget friendly and super quick to cook! You can also use Instant noodles, Thick egg noodles or Hokkien noodles. Use your preference and cook them according to the instructions listed on the packet.
- Note 2 - Chinese Cooking Wine: this is sold in the Asian foods section of the supermarket. It will be in a tall bottle. It has a long shelf life and can be kept in the pantry.