Asian Noodle Bowl With Sesame Salmon

The first time I tasted anything resembling this noodle bowl was at a tiny, bustling market stall in Bangkok. The air hummed with the sizzle of street food and the vibrant chaos of vendors hawking their wares. I remember the explosion of flavors – the salty tang of the sauce, the freshness of the herbs, the satisfying slurp of the noodles, and the rich, flaky fish – all working in perfect harmony. It was an experience I’ve been chasing ever since, and this recipe, honed over years of tweaking, comes remarkably close to capturing that magic.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4
• Dietary Type: Pescatarian

Ingredients

• 1 lb skinless salmon fillet, cut into 4 ounce portions
• 1/2 cup teriyaki sauce, divided
• 2 tablespoons sesame seeds
• 1 lb vermicelli
• 1/4 cup rice wine vinegar
• 1/2 red onion, sliced thin
• 1 bunch green onion, sliced on the bias
• 2 roma tomatoes, quartered, seeds removed & sliced into thin strips
• 1 cucumber, quartered & sliced
• 1 cup shredded carrots, broccoli slaw or 1 cup chopped cabbage
• 1/4 cup chopped cilantro

Equipment Needed

• Sheet pan
• Foil
• Large pot
• Colander

Instructions

1. Preheat your oven to 400°F (200°C). This ensures the salmon cooks evenly and quickly. Line a sheet pan with foil for easy cleanup.
2. Place the salmon fillets on the foil-lined sheet pan. Ensure they are spaced out to allow for even cooking.
3. Brush the salmon with 1/4 cup (half of the total amount) of the teriyaki sauce. Make sure each fillet is nicely coated.
4. Sprinkle the salmon generously with the sesame seeds. This adds a delightful nutty crunch and visual appeal.
5. Bake for 20 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Keep a close eye on it, as cooking times can vary slightly depending on the thickness of the fillets.
6. While the salmon is baking, cook the vermicelli according to the package directions. Be careful not to overcook the noodles, as they can become mushy. Usually it involves bringing water to boil, then turning off the heat and letting the noodles sit in the hot water until softened.
7. Once the noodles are cooked, drain them well in a colander. Remove any excess water to prevent a soggy dish.
8. In a large bowl, combine the cooked vermicelli with the remaining 1/4 cup of teriyaki sauce and the rice wine vinegar. This will create the flavorful base for the noodle bowl.
9. Add the sliced red onion, green onion, roma tomatoes, cucumber, shredded carrots (or broccoli slaw/cabbage), and chopped cilantro to the noodle mixture. Toss gently to combine all the ingredients.
10. Portion the noodle mixture out into 4 bowls.
11. Top each bowl with a sesame salmon fillet. Serve immediately and enjoy!

Expert Tips & Tricks

• Don’t overcook the salmon! It’s better to slightly undercook it, as it will continue to cook slightly after being removed from the oven.
• For a quicker version, you can pan-fry the salmon instead of baking it. Heat a tablespoon of oil in a skillet over medium-high heat and cook for about 4-5 minutes per side, or until cooked through.
• If you want to add a little heat, try adding a pinch of red pepper flakes to the noodle mixture.
• Make sure to use a good quality teriyaki sauce for the best flavor. Store-bought is perfectly fine, but homemade is even better! A high-quality sauce will have a depth of umami and a balanced sweetness.
• To prevent the red onion from being too overpowering, soak the sliced red onion in ice water for 10-15 minutes before adding it to the noodle mixture. This helps to mellow out its flavor.
• If you are making this ahead of time, keep the salmon separate from the noodle mixture until serving to prevent the noodles from becoming soggy.

Serving & Storage Suggestions

Serve this Asian Noodle Bowl immediately after assembling to enjoy the fresh flavors and textures at their peak. Garnish with extra sesame seeds and a sprig of cilantro for a more appealing presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the noodles may absorb some of the sauce and become slightly softer over time. It’s best to store the salmon and noodle mixture separately if possible.

Reheat the salmon gently in the oven or microwave until warmed through. The noodle mixture can be eaten cold or at room temperature, or warmed up slightly in the microwave. This dish is not suitable for freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	668 kcal	N/A
Calories from Fat	83 g	12%
Total Fat	9.2 g	14%
Saturated Fat	1.6 g	8%
Cholesterol	52.3 mg	17%
Sodium	1503.4 mg	62%
Total Carbohydrate	101.9 g	33%
Dietary Fiber	6.9 g	27%
Sugars	13 g	52%
Protein	42.8 g	85%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free vermicelli or rice noodles and gluten-free teriyaki sauce.
• Vegetarian/Vegan: Substitute the salmon with baked tofu or tempeh, marinated in teriyaki sauce and sprinkled with sesame seeds.
• Spicy: Add a drizzle of Sriracha or a pinch of red pepper flakes to the noodle mixture for a spicy kick.
• Different Vegetables: Feel free to substitute or add other vegetables to the noodle mixture, such as bell peppers, edamame, or snow peas.
• Different Herbs: Use different herbs such as mint or basil instead of or in addition to cilantro.
• Protein Boost: Add shredded chicken or shrimp along with the salmon for an even heartier meal.
• Citrus Zing: Add a squeeze of lime juice to the noodle mixture for added brightness.

FAQs (Frequently Asked Questions)

Q: Can I make this dish ahead of time?

A: Yes, you can prepare the noodle mixture and bake the salmon separately ahead of time. Store them in the refrigerator and combine just before serving to prevent the noodles from becoming soggy.

Q: Can I use a different type of noodle?

A: Absolutely! You can use any type of Asian noodle you prefer, such as soba noodles, udon noodles, or even spaghetti. Just adjust the cooking time accordingly.

Q: How do I know when the salmon is cooked through?

A: The salmon is cooked through when it flakes easily with a fork and is no longer translucent in the center. The internal temperature should reach 145°F (63°C).

Q: Can I grill the salmon instead of baking it?

A: Yes, grilling the salmon is a great option. Preheat your grill to medium-high heat and grill the salmon for about 4-5 minutes per side, or until cooked through.

Q: Is rice wine vinegar necessary?

A: Rice wine vinegar adds a crucial tang that balances the sweetness of the teriyaki sauce. If you don’t have any, you can substitute it with white wine vinegar or apple cider vinegar, but the flavor won’t be quite the same.

Final Thoughts

I hope this recipe inspires you to create your own version of this vibrant and flavorful Asian Noodle Bowl. Don’t be afraid to experiment with different ingredients and flavors to find what you love best. Whether you stick to the recipe or make it your own, I’m confident you’ll enjoy this delicious and healthy meal. Feel free to share your creations and feedback – I’d love to hear how it turns out! Consider pairing this dish with a crisp, dry white wine like a Sauvignon Blanc or a refreshing glass of iced green tea. Happy cooking!