Teriyakifishandnoodles Recipes

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TERIYAKI FISH AND NOODLES



Teriyaki fish and noodles image

Make and share this Teriyaki fish and noodles recipe from Food.com.

Provided by dale7793

Categories     One Dish Meal

Time 16m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon oil
1 onion, sliced
1 clove garlic, crushed
1 lb white fish fillet, sliced and bones removed
1/4 cup orange juice
1/4 cup teriyaki sauce
1 bunch bok choy, chopped
4 ounces mushrooms, quartered
2 ounces snow peas, halved
1 bunch asparagus, chopped in half
7 ounces fresh hokkien noodles (or similar)

Steps:

  • Heat oil in a non-stick wok (if your wok is not non-stick you may need extra oil).
  • Stir fry the onion and garlic until tender.
  • Add the fish and stir fry for 2 minutes.
  • Remove the fish and onion from the pan and set aside.
  • Add the orange juice and teriyaki sauce to the pan.
  • Bring to the boil then turn the heat down a little.
  • Toss in the bok choy, mushrooms, snow peas, asparagus and noodles.
  • Cook for 1-2 minutes, stirring.
  • Return the fish and onion to the wok.
  • Cook another minute to heat through and serve immediately.

TERIYAKI SALMON NOODLES



Teriyaki Salmon Noodles image

Recipe video above. Here's a great quick noodle recipe that's got everything you want for a meal. It's got carbs, veg and protein. It's quick. It's one-pan. It's easy. And it's super tasty!! This is also a delicious dish that can wring two generous meal servings from just one piece of salmon. An economical tip! :)

Provided by Nagi

Categories     Mains

Number Of Ingredients 10

2 tbsp oil ((veg or canola))
250 g / 8 oz salmon fillet ((s), skinless, sliced into 2cm / 0.7" strips (lengthwise, Note 1))
2 instant noodle / ramen noodle cakes ((discard seasoning packs) (Note 2 other noodles))
1/2 onion (, cut into 1cm / 0.3" slices)
1 garlic clove (, finely minced)
1 small bunch Chinese broccoli ((gai lan), cut into 5 cm / 2" lengths, leaves separated from stem (Note 3))
2 1/2 tbsp soy sauce (, light or all-purpose (Note 4))
2 tbsp mirin ((Note 5))
2 tbsp cooking sake ((Note 5))
1 tsp white sugar

Steps:

  • Teriyaki Sauce: Mix the ingredients in a small bowl until the sugar is dissolved.
  • Coat salmon with 1 tablespoon of Teriyaki Sauce in a bowl, then set aside while you cook the noodles. (No need to marinate)
  • Cook your noodles per the packet directions. Drain, briefly rinse under tap water then set aside.
  • Cook salmon: Heat 1/2 tablespoon oil in a large non-stick pan over high heat. Cook the salmon for 1 1/2 minutes on each side or until golden, then remove to a plate. Pour any remaining sauce in the skillet over the salmon.
  • Cook aromatics: Roughly clean the pan with a paper towel then return to the stove, still on high heat. Heat 1 tablespoon of the remaining oil and cook the onion and garlic for 30 seconds. Add Chinese broccoli stems and cook for 1 minute.
  • Noodles & sauce: Add noodles and half the Sauce. Toss for 2 minutes until the Sauce is absorbed. Add the remaining Sauce and toss to disperse. Then spread the noodles out in the pan, cook for 30 seconds un-disturbed. Repeat again 3 to 4 times (~3 min total) - a trick for nice caramelisation on the noodles (which = flavour!).
  • Leafy greens: Drizzle the remaining 1/2 tablespoon oil around the side of the pan, then add the Chinese broccoli leaves. Toss for a further 1 1/2 minutes or until the leaves wilt.
  • Add back salmon: Remove pan from stove. Place salmon on top, break into large chunks then toss through.
  • Serve: Divide between bowls and serve immediately!

Nutrition Facts : Calories 683 kcal, Carbohydrate 66 g, Protein 34 g, Fat 30 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 61 mg, Sodium 3115 mg, Fiber 3 g, Sugar 10 g, UnsaturatedFat 21 g, ServingSize 1 serving

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