Super yummy Salmon and Udon Noodle Stir Fry featuring baby broccoli (broccolini) and edamame can be on the table in less than 30 minutes.Jump to Recipe
Easy way to get your salmon fix
After returning to Singapore after a long summer break in the USA, my kids wanted me to make one of their favorite recipes, Salmon and Udon Noodle Stir Fry. Salmon isn’t my favorite fish, but I really love this dish because it’s flavorful, healthy and has bite size pieces of fresh salmon. The salmon doesn’t seem overwhelming with this delicious mix of ingredients. If you do like salmon, than you’ll definitely get your fix! If not, this is a great way to start eating this healthy fish and it looks beautiful in the bowl with all the colors and textures.
Udon noodles are chewy, soft Japanese noodles made from wheat. They do have a gluten-free version available on Amazon, but I haven’t yet had the chance to try them out. In Asia, it’s very easy to find fresh udon, but in the USA, you will most likely find the dry noodles. It’s very common to find udon in a soup, but they are also great in a stir-fry because they have a very neutral taste and really take on the flavor of the sauce.
Dinner in less than 30 minutes!
This dish is very easy and can be made in 30 minutes or less. To start, prepare the sauce so you can marinate the salmon while you prep the other ingredients. In a bowl, combine soy sauce, chicken stock, ginger, garlic and sesame oil. Cut salmon into 1-inch pieces and marinate for at least 10 minutes.
Prep ingredients while salmon is marinating
Now you can prep the rest of the ingredients and by the time you are finished, the dish will be ready to stir fry. Slice the spring onion, trim the ends of the broccolini (baby broccoli) and slice each piece lengthwise. If you purchased cooked and shelled edamame, your job is extra easy – just measure out about 1 cup. Cook the udon noodles according to package, which usually entails boiling them for about 4-5 minutes and rinsing them in cold water. Set all of these ingredients aside for the stir fry.
Heat 1 tablespoon of vegetable oil on a wok or skillet over medium high heat. Remove salmon from marinade. BE SURE TO KEEP THE MARINADE FOR THE STIR FRY! This is your homemade sauce. Saute for about 3 minutes, gently turning to lightly brown sides. Set aside and cover with foil.
Time to stir fry!
Add 1 tablespoon of vegetable oil to the pan or wok and stir fry sliced spring onions and baby broccoli for 3-4 minutes. Add reserved marinade and edamame and stir fry until liquid is slightly reduced (about 3 minutes). Put udon noodles and salmon into the pan and cook on high heat for another few minutes until noodles are warm throughout. Sprinkle with sesame seeds.
This dish doesn’t even require any side dishes because it has fish, noodles and vegetables all together in one! Sesame seeds aren’t an absolute must, but they look great sprinkled on top and add a nice flavor. They also have some pretty amazing health benefits, so I would encourage you not to skip these little guys. Enjoy!
Salmon and Udon Noodle Stir Fry
A flavorful stir fry with fresh salmon, udon noodles and lots of green veggies for a healthy meal in less than 30 minutes.
- 2 tablespoons canola oil
- 1 pound salmon cut into 1 inch pieces
- 2 bunches of broccolini ends trimmed and sliced lengthwise
- 1 small green onion sliced
- 1 cup cooked and shelled edamame
- 1 package udon noodles 9.5 ounces
- Sesame seeds for garnish
- ¼ cup soy sauce
- ½ cup chicken stock
- 1 teaspoon ginger paste or 1 inch of ginger root grated.
- 2 cloves garlic minced
- 1 tablespoons sesame oil
Combine soy sauce, chicken stock, ginger, garlic and sesame oil in a medium size bowl. Add salmon and marinate for at least 10 minutes. This is a good time to prep the rest of the ingredients and by the time you are done, the dish will be ready to assemble.
Slice the spring onion (light green part), slice the broccolini, cook the udon noodles according to package and set all these ingredients aside.
Heat 1 tablespoon of canola oil on a wok or skillet over medium high heat. Remove salmon from marinade (keep marinade for the stir fry!) and cook for about 3 minutes, gently turning to lightly brown sides. Set aside and cover with foil.
Add 1 tablespoon of canola oil to the pan or wok and stir fry sliced spring onions and baby broccoli for 3-4 minutes. Add reserved marinade and edamame and stir fry until liquid is slightly reduced (about 3 minutes). Put udon noodles and salmon into the pan and cook on high heat for another few minutes until noodles are warm throughout. Sprinkle with sesame seeds.