Go Back
Delicious Asian Salmon Noodles with mushrooms and snap peas served in a bowl.

Asian Salmon and Noodles with Mushrooms and Snap Peas

A vibrant and quick dish featuring tender salmon, slippery noodles, and crunchy snap peas, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 450
Ingredients Method Notes

Ingredients
  

Noodles and Salmon
  • 4 oz soba noodles (or any noodle you fancy)
  • 2 pieces salmon fillets (around 6 oz each) More is just more delicious!
Vegetables and Flavoring
  • 1 cup snap peas, trimmed and rinsed
  • 1 cup mushrooms, sliced (shiitake or button) Your call!
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional) Oh-so-good!
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 pieces green onions, sliced For garnish and crunch
  • sesame seeds For extra flair!

Method
 

Cooking Steps
  1. Start by boiling water in a pot and cook the soba noodles according to the package instructions. Drain and set aside. Save a cup of the pasta water.
  2. While the noodles are cooking, heat a non-stick skillet over medium-high heat. Add a splash of oil and place the salmon fillets skin-side down. Cook for about 4-5 minutes until crispy, then flip and cook for an additional 3-4 minutes.
  3. In the same skillet, toss in the sliced mushrooms and snap peas. Stir-fry for about 3 minutes until they're vibrant and tender-crisp. Add the minced garlic and ginger, and stir for another minute.
  4. Add the cooked noodles back to the skillet along with the soy sauce, oyster sauce (if using), and sesame oil. Stir everything together, adding a splash of reserved noodle water if needed.
  5. Carefully place the salmon on top of your noodle and veggie mixture. Garnish with sliced green onions and sprinkle with sesame seeds. Dinner is served!

Notes

If your sauce looks a bit lumpy, don’t worry; it’s all part of the magic! Feel free to swap the salmon for chicken or tofu. Store leftovers in an airtight container for up to 2 days.