Description
A fast one-pan noodle dinner with salmon bites, garlic, soy sauce, chili crisp, and glossy noodles ready in under 20 minutes.
Ingredients
Scale
- 1 1/4 pounds salmon, skin removed, cut into 1-inch cubes
- 8 ounces ramen noodles or thin wheat noodles
- 1 tablespoon neutral oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons chili crisp
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/4 cup reserved noodle water
- 2 green onions, sliced
- 1 teaspoon sesame seeds, optional
- Cucumber ribbons or steamed bok choy, optional
Instructions
-
- Cook noodles until just tender.
- Reserve 1/4 cup noodle water, then drain.
- Season salmon with salt, pepper, and garlic powder.
- Heat oil in a large skillet over medium-high heat.
- Cook salmon 2 to 3 minutes per side until lightly crisp and cooked through to 145°F.
- Remove salmon to a plate.
- Lower heat to medium.
- Cook garlic and ginger for 20 to 30 seconds.
- Stir in chili crisp, soy sauce, honey, rice vinegar, sesame oil, and noodle water.
- Simmer 30 seconds until glossy.
- Add noodles and toss to coat.
- Return salmon to the pan gently, or spoon over the top.
- Garnish with green onions and sesame seeds.
Notes
- Use quick-cooking noodles so the full recipe stays under 20 minutes.
- Do not overcook the salmon or it will dry out quickly.
- Reserved noodle water helps the sauce coat the noodles more smoothly.
- If your chili crisp is very spicy, start with a little less and adjust.
- This recipe is best served right away for the glossiest noodles.
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 585kcal
- Sugar: 6g
- Sodium: 890mg
- Fat: 31
- Saturated Fat: 6
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 33g
Keywords: Chili Crisp Salmon Noodles