Teriyaki Salmon Noodles

Servings: 2

Ingredients

• 1–2 (8 oz) salmon fillets, diced into bite-sized cubes (skin on or off; skin helps hold shape)

• 2–3 green onions, cut into 2-inch pieces

• 1 cup broccoli florets

• Cooking oil, as needed

• BGO Millet Ramen Noodles (cooked per package instructions)

Marinade:

• 1 tbsp minced garlic

• 2 tbsp brown sugar

• 1/8 cup cooking wine

• 1 tbsp soy sauce

• 1 tbsp sesame oil

Instructions

1. Marinate the salmon

   • In a bowl, whisk together garlic, brown sugar, cooking wine, soy sauce, and sesame oil.

   • Add salmon cubes, tossing to coat.

   • Cover and marinate for at least 1 hour, or up to overnight in the refrigerator.

2. Cook the noodles

   • Boil noodles according to package instructions. Drain and set aside.

3. Cook the salmon

   • Heat cooking oil in a pan over medium-high heat.

   • Sear salmon cubes until golden and cooked through, about 2–3 minutes per side.

   • Remove salmon and set aside.

4. Steam the broccoli

   • Wipe pan clean, then add a drizzle of oil and broccoli florets.

   • Add 2–3 tbsp water, cover, and steam for 2–3 minutes until tender-crisp. Remove and set aside.

5. Fry the noodles

   • In a second pan, add noodles and about half of the leftover marinade.

   • Cook on medium heat, letting the sauce reduce while tossing noodles until they begin to caramelize and get slightly crispy.

   • Add more marinade gradually as needed.

6. Combine everything

   • Add cooked salmon, broccoli, and green onions to the noodles.

   • Toss gently until well combined.

7. Serve

   • Plate hot, garnished with extra sesame seeds or chili flakes if desired.

✨ Tips & Variations:

• For richer flavor, drizzle teriyaki glaze or extra sesame oil before serving.

• Swap broccoli for snap peas or bok choy.

• Add a fried egg on top for extra protein.