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Asian Salmon and Noodles with Mushrooms and Snap Peas

This quick and easy dish features perfectly seared salmon, tender noodles, crisp snap peas, and earthy mushrooms, making it the perfect weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 fillets salmon fillets (about 6 ounces each) Fresh or frozen, but thawed
  • 8 ounces noodles (soba, udon, or rice noodles)
  • 1 cup snap peas, trimmed
  • 1 cup mushrooms (shiitake or button), sliced
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce Low-sodium soy sauce can be used
  • 1 tablespoon sesame oil
  • 1 teaspoon fresh ginger, grated
  • Salt and pepper to taste
  • Optional toppings: green onions, sesame seeds

Method
 

Cooking Steps
  1. Start by boiling a pot of water. Once it’s bubbling, add your noodles. Cook according to package instructions until al dente, then drain and set aside.
  2. Season salmon fillets with salt and pepper. In a large skillet, heat sesame oil over medium-high heat. Once shimmering, add salmon skin-side down and sear for about 4–5 minutes on each side until golden brown.
  3. In the same skillet, toss in minced garlic, sliced mushrooms, and snap peas. Stir-fry for about 3–4 minutes until veggies are vibrant and tender-crisp.
  4. Add the cooked noodles to the skillet, and pour in the soy sauce and grated ginger. Toss everything together gently.
  5. Serve the salmon on top of the noodle and vegetable mixture. Garnish with chopped green onions and a sprinkle of sesame seeds if desired.

Notes

Feel free to swap in any veggies you have on hand. This dish holds up well in the fridge for a couple of days, making it great for meal prep.