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Dinner recipe · from the recipe book

Orange Ginger Salmon Rice Noodle Stir-Fry

Tender seared salmon chunks and crisp-tender peppers and onions tossed with chewy rice noodles in a bright, glossy orange-ginger glaze.

Orange Ginger Salmon Rice Noodle Stir-Fry

Ingredients

  • 1¼ lb560 gSalmon filletskinned and cut into 1-inch cubes
  • 8 oz225 gRice noodles, dry
  • 1 cup chopped150 gRed bell pepperthinly sliced
  • 1 medium120 gGreen bell pepperthinly sliced
  • 1½ medium150 gYellow onionthinly sliced
  • 2 medium30 gGreen onionssliced
  • 3 cloves9 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • ¾ cup (180 ml)180 gOrange juice
  • 1 tbsp15 gLime juice
  • 2½ tbsp35 gLow-sodium soy sauce
  • 2⅛ tsp15 gHoney
  • 1 tbsp10 gCornstarch
  • 2 tbsp28 gCanola oil
  • 1⅛ tsp5 gToasted sesame oil
  • 2¾ tsp8 gSesame seedstoasted
  • ½ tsp1 gCrushed red pepper

Steps

  1. Soak the rice noodles in a bowl of very hot tap water for 8 to 10 minutes until pliable, then drain and set aside.
  2. Meanwhile, make the sauce: whisk the orange juice, lime juice, low-sodium soy sauce, honey, cornstarch, fresh ginger and red pepper flakes 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 in one layer, turning gently, for 4 to 5 minutes until it reaches 145°F (63°C). Transfer to a plate.
  4. Add the remaining half of the canola oil to the skillet. Stir-fry the sliced yellow onion, red bell pepper and green bell pepper for 3 to 4 minutes until crisp-tender, then add the garlic and cook 30 seconds.
  5. Stir the sauce again and pour it into the skillet; simmer about 1 minute until glossy and thickened.
  6. Add the drained rice noodles and toss for 1 to 2 minutes until coated and hot, then gently fold the salmon back in.
  7. Drizzle with the toasted sesame oil and serve topped with the sliced green onions and toasted sesame seeds.

Contains: Fish, Gluten, Soy, Sesame.

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

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