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Dinner recipe · from the recipe book

Ginger Salmon Sesame Noodles with Peppers

Seared, flaky salmon pieces over slick rice noodles tossed with crisp-tender peppers and onion in a gingery soy-sesame glaze with a toasty seed crunch.

Ginger Salmon Sesame Noodles with Peppers

Ingredients

  • 1 lb500 gSalmon filletskinned and cut into 1.5-inch pieces
  • 8 oz225 gRice noodles, dry
  • 1½ medium180 gRed bell pepperthinly sliced
  • 1 medium120 gGreen bell pepperthinly sliced
  • 1½ medium150 gRed onionthinly sliced
  • 2½ tbsp grated15 gFresh gingergrated
  • 3 cloves9 gGarlicminced
  • 3½ tbsp50 gLow-sodium soy sauce
  • 1 tbsp20 gHoney
  • 2 tbsp30 gLime juice
  • ¼ cup60 gWater
  • 2¼ tsp6 gCornstarch
  • 2¾ tsp12 gToasted sesame oil
  • 1½ tbsp20 gCanola oil
  • 1 tbsp10 gSesame seedstoasted
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Soak or cook the rice noodles according to the package until just tender, drain, rinse with cold water and set aside.
  2. Make the sauce: whisk the soy sauce, honey, lime juice, water, cornstarch and toasted sesame oil in a small bowl.
  3. Pat the salmon dry. Heat half of the canola oil in a large skillet over medium-high heat and sear the salmon pieces about 2 minutes per side until browned and cooked to 145°F (63°C); transfer to a plate.
  4. Add the remaining half of the canola oil to the skillet, then the red onion, red bell pepper and green bell pepper; stir-fry 4 minutes until crisp-tender.
  5. Add the ginger and garlic and stir 30 seconds until fragrant.
  6. Add the noodles, stir the sauce and pour it in; toss 1 to 2 minutes until the sauce thickens and coats the noodles.
  7. Return the salmon to the skillet and gently fold it in so the pieces stay mostly whole.
  8. Serve topped with the sesame seeds and cilantro.

Contains: Fish, Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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