Hoisin Salmon Noodles
These hoisin salmon noodles combine glazed salmon with noodles in a sweet, savory sauce. A perfect 25-minute weeknight dinner that’s easy, flavorful, and satisfying.
Equipment
- Skillet
- Pot
Ingredients
For the Salmon
- 4 salmon fillets 6 oz each, skin removed
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cloves garlic minced
For the Noodles
- 12 oz egg noodles fresh or dried
- 2 tbsp vegetable oil
- 1 red bell pepper sliced thin
- 1 cup snap peas trimmed
- 3 green onions chopped
- 2 tbsp additional hoisin sauce
- 1 tbsp soy sauce
- 1 tsp fresh ginger grated
- sesame seeds and cilantro for garnish
Instructions
- Mix hoisin sauce, soy sauce, rice vinegar, sesame oil, and garlic in a bowl. Brush over salmon and let marinate for 10 minutes.
- Boil noodles until al dente, reserve ½ cup pasta water. Drain and set aside.
- Heat a skillet over medium-high. Sear salmon 4–5 minutes per side until caramelized and flaky. Remove and keep warm.
- In the same skillet, stir-fry bell pepper and snap peas in oil for 2–3 minutes. Add ginger and cook 30 seconds more.
- Add noodles, remaining hoisin, soy sauce, and reserved water. Toss to coat.
- Flake salmon into chunks and gently fold into the noodle mixture. Garnish with sesame seeds and cilantro before serving.
Notes
Use tofu or chicken as a substitute protein. Add chili sauce for heat. Use fresh egg noodles for best texture.