Teriyaki Fish and Noodles
Bring a taste of Asian-inspired comfort to your table with this vibrant Teriyaki Fish and Noodles recipe! Featuring tender, perfectly seared salmon or cod fillets glazed in a rich, homemade teriyaki sauce, this dish is a delightful balance of sweet and savory flavors. Paired with stir-fried egg noodles tossed with crisp, colorful vegetables like red bell peppers, julienned carrots, and snap peas, it’s a satisfyingly wholesome meal ready in just 35 minutes. The simple yet flavorful sauce—made with soy sauce, honey, sake, fresh ginger, and garlic—elevates this dish to restaurant-quality status, while a sprinkle of green onions and sesame seeds adds the perfect finishing touch. Packed with flavor, easy to prepare, and ideal for weeknight dinners, Teriyaki Fish and Noodles is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 pieces boneless fish fillets (e.g. salmon or cod)
- 0.25 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons sake or rice wine
- 1 tablespoon sesame oil
- 1 teaspoon ginger (freshly grated)
- 2 cloves garlic (minced)
- 1 teaspoon cornstarch
- 2 tablespoons water
- 8 ounces egg noodles
- 2 tablespoons vegetable oil
- 1 medium red bell pepper (sliced)
- 1 large carrot (julienned)
- 1 cup snap peas
- 3 stalks green onions (sliced)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
Prepare the teriyaki sauce by combining soy sauce, honey, sake (or rice wine), sesame oil, grated ginger, and minced garlic in a small bowl.
In a separate small bowl, mix cornstarch with water until it forms a slurry. Stir this into the teriyaki sauce mixture and set aside.
Cook the egg noodles according to the package instructions. Drain, rinse with cold water, and set aside.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium heat. Add the fish fillets and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the fish from the skillet and set aside.
In the same skillet, add another tablespoon of vegetable oil. Toss in the sliced red bell pepper, julienned carrot, and snap peas. Stir-fry the vegetables for 3-4 minutes, until slightly softened but still crisp.
Add the cooked noodles to the skillet with the vegetables. Pour in half of the prepared teriyaki sauce and toss until the noodles and vegetables are evenly coated. Cook for an additional 2-3 minutes.
Return the cooked fish to the skillet and pour the remaining teriyaki sauce over the fish. Simmer for 1-2 minutes, allowing the sauce to thicken and glaze the fish.
Plate the noodles and vegetables onto serving dishes and top each portion with a fillet of teriyaki-glazed fish.
Garnish with sliced green onions and sesame seeds, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.2 g | 127% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 2625 mg | 114% | |
| Total Carbohydrate | 146.0 g | 53% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 67.2 g | ||
| Protein | 113.4 g | 227% | |
| Vitamin D | 45.0 mcg | 225% | |
| Calcium | 264 mg | 20% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2601 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
