Teriyaki Salmon Noodle Bowls

Teriyaki salmon noodle bowls combine sweet and savory flavors to make a well-rounded dish. Tender grilled teriyaki salmon paired with nutritious soba or somen noodles and an assortment of fresh vegetables for a balanced and flavorful meal. For added flavor, everything is served with a generous drizzle of rich, thick teriyaki sauce and garnished with sesame seeds, chopped green onions, and optionally, seaweed for a nutritious touch.

Ingredients for Teriyaki Salmon Noodle Bowls

• Salmon: The main protein, grilled teriyaki salmon fillets prepared according to the recipe.
• Noodles: Soba or somen noodles are Japanese delicious, nutritious noodles.
• Avocado: Sliced avocados drizzled with lime to prevent browning.
• Vegetables: Fresh vegetables such as julienned carrots and thinly sliced cucumbers.
• Sauce: Prepared teriyaki sauce recipe or store-bought for drizzling over the dish.
• Garnishes: Sesame seeds and seaweed strips can be added for an extra nutritious touch.

Teriyaki Salmon Noodle Bowls Recipe

• 4 (500g) grilled teriyaki salmon fillets recipe
• 1/2 cup (120ml) teriyaki sauce recipe
• 2 packages /4 bundles (90g each) Hakubaku organic soba or somen noodles
• 2 large avocados (300g), pitted and sliced (drizzled with lime juice)
• 1 tablespoon (15ml) fresh lime juice from 1 lime
• 1 cup (122g) julienned raw carrots, about 1 medium carrot
• 2-3 mini cucumbers (130g) or English cucumber
• Fresh cilantro leaves, for serving
• 2 chopped (12g) scallions (green onions), for garnish
• 1-2 teaspoons (3g) toasted sesame seeds, for garnish
• Seaweed strips, optional for garnish

Recommended Equipment

• Pho Bowls or deep shallow bowls for easy serving and presentation.
• Vegetable Peeler: For slicing cucumbers into thin strips and peel carrots.

How to Make Teriyaki Salmon Noodle Bowls

Cook the Noodles: Cook the soba or somen noodles according to the package instructions. Drain and rinse the noodles under cold water to stop the cooking process, then divide the noodles among four bowls.

Add Salmon: Remove the skin from the grilled teriyaki salmon fillets and place one salmon fillet in each bowl. Drizzle extra teriyaki sauce over the top for added flavor.

Assemble the Bowls: Slice the avocados and drizzle them with lime juice to prevent browning, then add half of an avocado to each bowl. Add julienned carrots and thinly sliced cucumbers, rolling up the cucumber slices before placing them in the bowl. Arrange fresh cilantro leaves around the cucumber rolls.

Garnish and Serve: Garnish each bowl with sesame seeds, chopped green onions, and optionally, seaweed strips. For the best taste and texture, serve the bowls immediately after assembling. This ensures the salmon is warm and the vegetables are crisp.

What are Soba and Somen Noodles

Soba noodles are a type of Japanese noodle made primarily from buckwheat flour, though some varieties also contain wheat flour. They have a nutty flavor and a slightly chewy texture, making them perfect for both hot and cold dishes. These noodles are high in protein, fiber, and essential amino acids, and their preparation is simple.

Somen noodles, on the other hand, are thin Japanese noodles made from wheat flour. They have a delicate texture and are usually served cold with a dipping sauce during the summer.

Recipe Tips for Best Results

• Noodles: Cook noodles properly to prevent them from becoming mushy.
• Avocado: Cut and add avocado last, as it might become brown.
• Bowls: Use deep shallow bowls for the best presentation and serving.
• Sauce: Drizzle extra teriyaki sauce to keep the dish moist and flavorful.
• Assemble bowls right before serving to keep veggies crisp and noodles fresh.

Storage & Serving

Make-Ahead: Cook and prepare the ingredients ahead of time, and refrigerate them in separate containers until ready to assemble the bowls.

Storage: Store any leftovers in an airtight container for up to 2 days.

Serving: To reheat the noodles, briefly submerge them in hot water. Reheat the salmon in the microwave on medium power until heated through, then top with vegetables before serving. (how to reheat)

Yields: 4 bowls / 1,512 grams in total
Servings: 4 servings of 378 grams per bowl / about 1.6 cups

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