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Ingredients
  

SALMON

  • 1 lb  salmon, cut into bite-sized chunks
  • 1/4 cup soy sauce
  • 2 tbsp water
  • 1 tbsp mirin
  • 1 tbsp brown sugar
  • 2 tbsp granulated sugar
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, minced
  • 1 tsp onion powder
  • 1/2 tbsp corn starch

NOODLES

  • 2 pkg Knorr Teriyaki Noodles Side
  • 1- 1/2 cups baby bok choy, roughly chopped
  • 3 - 1/2 cups water

BOWLS

  • 1 cup edamame
  • 1/2 cup sliced cucumber
  • 1/4 cup carrots, spiralized or cut into matchsticks
  • 2 tbsp fresh cilantro, chopped
  • lime wedges, for serving

Instructions
 

SALMON

  • Place the soy sauce, water, mirin, brown sugar, granulated sugar, garlic, ginger and onion powder in a small sauce pan and cook on medium heat, whisking until sugar has dissolved. Allow to cool.
  • Place the salmon bites in a dish and pour over the prepared sauce. Cover and refrigerate 2 hours, or at least 30 minutes.
  • Preheat oven to 450º F. Lightly coat a large sheet pan with cooking spray. 
  • Place the salmon bites on the prepared pan, reserving the extra marinade. Bake at 450º F for 12 minutes.
  • While the salmon cooks, add the corn starch to 1/2 tablespoon of water and mix to combine.
  • Pour the slurry into pan with the reserved teriyaki sauce and stir.
  • Simmer on medium high heat until thickened. Remove from heat and reserve until ready to assemble the bowls.

NOODLES

  • While the salmon cooks, prepare the Knorr Sides. In medium saucepan, bring the water and 1 Tbsp. vegetable oil (optional) to a boil. Stir in contents of the Knorr Sides package. Reduce heat and simmer 5 minutes then add the bok choy. Cook another 2 - 3 minutes until noodles are tender. Let stand about 2 minutes.

BOWL ASSEMBLY

  • To serve, divide the prepared Knorr Teriyaki Noodles into 4 bowls and top each with edamame, sliced cucumber, carrots and the prepared salmon bites. Drizzle with the prepared teriyaki sauce and serve with chopped cilantro and lime wedges.