Teriyaki Salmon Noodles with Sesame Veggies

Glazed salmon caramelizes into sticky-sweet flakes while sesame-scented vegetables crackle and smoke, creating a delightful umami experience.

Scale

Cook Mode Prevent your screen from going dark

Whisk together soy sauce, mirin, brown sugar, sesame oil, garlic, and ginger in a small saucepan and simmer until sugar dissolves.
Add cornstarch slurry and simmer until thickened.
Pat the salmon dry, cut into pieces, and season with salt and pepper.
Boil water in a large pot and cook noodles per package instructions, then drain and toss with sesame oil.
Heat a skillet and sear the salmon on both sides until caramelized and cooked through.
Glaze the salmon with half the teriyaki sauce and let it rest.
Stir-fry the vegetables in the same pan until bright and crisp-tender.
Toss noodles with the remaining glaze and vegetables, then plate with salmon and garnish with scallions and sesame seeds.

Avoid overcrowding the pan while searing. Use an instant-read thermometer to prevent overcooking salmon.