12 Jan Alaska Pink Salmon Yakisoba

A classic noodle stir-fry is always a safe choice for dinner. Stir-fry vegetables and noodles, add your favorite teriyaki sauce, and some canned salmon for a quick and crowd-pleasing meal.

Alaska Pink Salmon Yakisoba

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Prep. Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 23 minutes mins

Course Main Course

Servings 4 personas

Ingredients

  

• 2 tablespoons canola or vegetable oil
• ½ cup thinly sliced onion
• ½ cup shredded carrot
• Half of a bell pepper thinly sliced
• ½ cup sliced cabbage
• 1 cup canned pink salmon bones and skin removed
• 2 packets of 5–7 oz pre-cooked yakisoba noodles
• ⅔ cup store-bought teriyaki sauce
• 2 tablespoons sliced scallions
• 2 teaspoons toasted sesame seeds

Instructions

 

Stir-fry the vegetables

• Heat a wok or large frying pan over medium-high heat and add oil.
• Once hot, add onion, carrot, bell pepper, and cabbage. Stir-fry until just tender, about 2 minutes.

Stir-fry the noodles

• Add the noodles to the pan.
• Toss all ingredients together and cook until the noodles start to crisp slightly, about 3–5 minutes.

Add sauce and salmon

• Add teriyaki sauce and pink salmon.
• Toss together and simmer for 30 seconds.

Garnish and serve

• Serve in desired containers and garnish with scallions and toasted sesame seeds.
• Serve immediately.

Notes

Recipe courtesy of Ian Driscoll