Name: Asian Salmon and Noodles with Mushrooms and Snow Peas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 2 salmon fillets, skin removed, cut into chunks; 8 oz noodles (soba, rice noodles, or spaghetti); 1 cup snow peas, trimmed; 1 cup mushrooms (shiitake, cremini, or button), sliced; 2 cloves garlic, minced; 1 teaspoon fresh ginger, minced; 2 green onions, chopped (optional); 2 tablespoons soy sauce; 1 tablespoon hoisin sauce or oyster sauce; 1 teaspoon sesame oil; 1 tablespoon rice vinegar or lime juice; 1 tablespoon honey or brown sugar; Red pepper flakes or sriracha (optional, to taste); Vegetable or sesame oil for cooking

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Asian Salmon and Noodles with Mushrooms and Snow Peas is a vibrant, flavor-packed dish that brings together tender salmon, stir-fried vegetables, and perfectly sauced noodles. It’s quick, nourishing, and layered with bold Asian-inspired flavors that I can whip up in under 30 minutes. Everything comes together in one pan, making it perfect for busy weeknights or a lighter dinner that still satisfies.

Why I Love This Recipe

I love this recipe because it’s fast, fresh, and full of flavor. The salmon is seared until golden and flaky, then tossed with chewy noodles, umami-rich mushrooms, and crisp-tender snow peas. The sauce is slightly sweet, salty, and garlicky—exactly what I crave in a noodle bowl. It feels like takeout, but healthier and made with ingredients I trust. Plus, it’s easy to adapt to whatever veggies or noodles I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Salmon fillets, skin removed and cut into chunks
Noodles (soba, rice noodles, or spaghetti)
Snow peas, trimmed
Mushrooms (shiitake, cremini, or button), sliced
Garlic, minced
Ginger, minced
Green onions, chopped (optional)
Soy sauce
Hoisin sauce or oyster sauce
Sesame oil
Rice vinegar or lime juice
Honey or brown sugar
Red pepper flakes or sriracha (optional for heat)
Vegetable or sesame oil (for cooking)

Directions

I cook the noodles according to the package directions, then drain and set aside.
While the noodles cook, I heat a little oil in a large skillet or wok over medium-high heat.
I add the salmon pieces and sear for 2–3 minutes per side until golden and cooked through. I remove them from the pan and set them aside.
In the same pan, I add a bit more oil if needed, then sauté the mushrooms until they release their moisture and start to brown.
I toss in the snow peas, garlic, and ginger, and stir-fry for 1–2 minutes until fragrant and the peas are crisp-tender.
I whisk together the soy sauce, hoisin sauce, sesame oil, vinegar, and honey to make the sauce.
I add the noodles to the pan along with the sauce and toss everything together until heated through and evenly coated.
I gently fold the salmon back into the pan and top with green onions and red pepper flakes if I’m using them.
I serve it warm with a squeeze of lime juice or a sprinkle of sesame seeds for extra flavor.

Servings and Timing

This recipe serves 4 people.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Sometimes I use tofu or shrimp instead of salmon for a different twist. I’ve also swapped snow peas with snap peas, bok choy, or broccoli depending on what I have. For the noodles, I love soba or rice noodles, but spaghetti or linguine work just fine too. If I want a bit more richness, I stir in a spoonful of peanut butter into the sauce for a nutty flavor boost.

Storage/Reheating

Leftovers keep well in the fridge for up to 2 days. I store everything in an airtight container. To reheat, I warm it gently in a skillet over medium heat with a splash of water or soy sauce to loosen the noodles. I avoid microwaving the salmon too long, since it can dry out, so I prefer reheating it on the stove if I can.

FAQs

What type of salmon works best?

I usually use skinless fillets, either fresh or frozen and thawed. Sockeye, Atlantic, or coho all work well. I cut them into chunks so they cook evenly and quickly.

Can I make this dish spicy?

Yes, I add red pepper flakes, a dash of sriracha, or even a sliced chili for some heat. I adjust it based on who I’m cooking for.

Do I need a wok to make this?

No, a large skillet works perfectly. I just make sure it’s hot enough to stir-fry the veggies quickly without steaming them.

Can I prep this ahead of time?

I often prep the sauce and slice the veggies ahead, and even cook the noodles in advance. Then I just stir-fry everything fresh when it’s time to eat.

How do I keep the salmon from falling apart?

I sear the salmon until it forms a crust, then gently remove it and fold it back into the dish at the end to keep the chunks whole and tender.

Conclusion

Asian Salmon and Noodles with Mushrooms and Snow Peas is a fast, flavorful dish that brings restaurant-quality taste to my kitchen in under 30 minutes. It’s colorful, satisfying, and easy to customize depending on what I have on hand. Whether I’m cooking for myself or serving it to guests, this meal always feels special without requiring much effort.