Salmon stir fry rice noodles with peas

This seared salmon stir fry rice noodles recipe is one of the weeknight staples we do over and over again. It takes only one pan + one pot and it comes together in 20 minutes. This naturally gluten free recipe has the perfect balance of carbs, proteins and veggies. It is fresh, flavorful and Asian inspired, with lots of vegetables and it’s on the table in 15 minutes. 

The good thing is that this simple recipe is also very flexible: you can swap the salmon for codfish or shrimps, and use what is left in the fridge for veggies. Carrots, broccoli, cauliflower, spinach…everything works here, even though I highly recommend using leeks. Leeks really make a good couple with salmon.

Choose the noodles you prefer: soba noodles, rice noodles or even soy vermicelli make the job.

The steps for these quick salmon stir fry rice noodles recipe are very easy and straight forward.

1. Stir fry all the vegetables you have on hand, then add the salmon and season everything with tamari sauce (or soy sauce if you don’t need it to be gluten free).
2. Bring water to boil, then cook peas and noodles together
3. Put everything together!

Salmon and peas Stir fry rice noodles

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Course: MainCuisine: JapaneseDifficulty: Easy

Servings

2

servings

Prep time

5

minutes

Cooking time

15

minutes

Total time

20

minutes

Quick and easy weeknight meal with simple easy ingredients.

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Ingredients

• 200 g / 3.5 oz salmon (mine is usually frozen, I move it to the fridge the same morning. Fresh fish is even better!)

• 250 g / 8 oz rice noodles (I used black rice noodles but you can use traditional ones)

• 50 g / ¹/₂ cup peas (frozen or fresh)

• 100 g / 1 cup leeks (or zucchini, broccoli, carrots…)

• basil

• tamari sauce (or soy sauce)

• sesame oil

How to

• Bring a large pot of water to a boil.
• Heat a non-stick pan with tablespoon of sesame oil and add the leeks, cook until tender.
• If you are using other veggies, cut them finely and add them to the pan. Cook for 5 minutes, mixing often.
• Cut the salmon into small cubes (it makes it easier to sear it).
• Add the salmon to the veggies and make it sear on high heat on every side of the cubes. Then add two tbsp of tamari sauce and mix well with the vegetables.
• In the meantime, add to the boiling water a tsp of salt, the peas and the rice noodles. Cook for 4 to 5 minutes (or the indicated time). 
• Drain the noodles and add them to the pan. Mix well and top with fresh basil leaves.
• Optionally, sprinkles with sesame seeds before serving.

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