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Photo of Teriyaki salmon with noodles by WW

Teriyaki salmon with noodles

5 - 14
PersonalPoints™ per serving
Total Time
40 min
20 min
20 min
Take your salmon to the next level of "wow" with a rich teriyaki glaze. Served with soba noodles and baby vegies, it ticks every box


Mirin seasoning

¼ cup(s), (60ml) (Japanese rice wine)

Soy sauce

2 tbs,

Sweet-style white wine

2 tbs, (shoaxing wine - Chinese rice wine)

Caster sugar

1 tsp

Fresh ginger

2 tsp, finely grated

Skinless salmon

360 g, skin on

Dry soba noodles (100% buckwheat)

140 g

Sunflower oil

1 tbs


2 clove(s), thinly sliced

Green beans

100 g, (snake beans), cut into 2cm pieces

Baby corn

115 g, halved

Green shallot(s)

2 individual, (green), thinly sliced

Oil spray

1 x 3 second spray(s)


  1. Combine mirin, soy sauce, wine, sugar and ginger in a small jug. Spray a large non-stick frying pan with oil and heat over medium-high heat. Cook salmon, brushing with mirin mixture, for 2–3 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm.
  2. Cook noodles following packet instructions or until tender. Drain.
  3. Meanwhile, heat a wok over medium-high heat. Add oil and heat for 30 seconds. Add garlic, beans and corn and stir-fry for 3–4 minutes or until tender. Add noodles and toss to combine.
  4. Divide noodle mixture among plates and top with salmon. Sprinkle with shallots to serve.