Salmon Teriyaki Noodles

We are back for another instalment of Stu’s Reduced Student Recipes and this one is a cracker! Like cod, salmon is a food item you will often find reduced in a supermarket. Typically, a good price for two reduced salmon fillets would be around £2.80, and in this recipe that’s enough to feed four people once bulked out with the noodles. However, if you do fancy treating yourself, I would recommend a fillet each. If you have sesame oil in your larder then use this instead of olive oil for the ultimate oriental taste sensation.

Prep time – 10 mins

Cook time – 25 mins

Pre-Heat oven to 180 Degrees C.

Ingredients for 4 people.


¼ cup soy

½ cup water

1 tablespoon cornflour

5 tablespoons of honey


2-4 salmon fillets, depending on generosity!

½ lemon

1 tablespoon olive oil


500 grams of egg noodles

Veg (broccoli, spring onions, peppers, sweetcorn)

Olive oil

4 eggs


This is a very simple four ingredient Teriyaki sauce recipe. Firstly, whisk together soy sauce, water and cornflour. (Side note – if you haven’t got cornflour then buy some, it’s great for your kitchen use to thicken up pasta sauces, Bolognese and anything your cooking with water/oil!)

Add 1/3 clove of chopped garlic, a small amount of finely diced ginger and a little bit of chilli.

Heat in a saucepan over a medium heat, and stir in the honey until dissolved.

Bring to boil and continue stirring until desired thickness is reached. If sauce becomes too thick add water. An olive oil thickness is how I like it!


Brush with olive oil, and a small coating of the teriyaki sauce. Squeeze some lemon over and bake for 7 mins.

The salmon will not be fully cooked but will be added to the noodles and stir-fried later/


Heat some olive oil in a wok on medium heat.

Simply cook the noodles as it says on the pack. Any noodles work – I prefer egg noodles.

Whilst doing this add your desired veg into your wok e.g. peppers, spring onions, broccoli, mushrooms, peas, sweetcorn. Use anything you have in the fridge for a delicious mix – but make sure you have some form of onion. I challenge you to find some veg which doesn’t go!

Stir-fry the veg, continually adding sauce as appropriate.

Flake the salmon and add to the noodles. Cook for another 2-3 minutes.


Cook this egg in the traditional Asian style – that means loads of oil!

Put some cheap vegetable oil in a hot pan so it fills the base and get it bubbling hot.

Crack the egg into the hot oil and cook until it slightly browns (2 mins approx.)

It should come out thick and bubbly – this is perfect.

Put the noodles into a bowl and place the egg on top. Pop the egg and allow the yoke to dribble down into the noodles. Drizzle some more teriyaki sauce over the top and enjoy!

This recipe is no more than a simple stir fry, but by making your own sauce it will taste restaurant standard. Please comment and recommend what meal you would like me to do a take on next!