Salmon noodle bowl

This article has not been rated yet.


5 min


1 serving

* PLUS Cooking time: 10 minutes
Salmon noodle bowl

Andreas Trauttmansdorff


  • 2 cups chicken bouillon , or chicken broth
  • 2 tbsp teriyaki sauce
  • 1 carrot
  • 1 tsp grated fresh ginger , or bottled chopped ginger
  • 1/2 tsp hot chili-garlic sauce
  • 125 g skinless salmon fillet
  • 1/2 cup uncooked rice noodles , about 30 g (see tip below)
  • 1 green onion , thinly sliced
  • 1 cup spinach leaves , or 1 cup frozen peas


  • Pour bouillon and teriyaki sauce into a large saucepan over high heat. Thinly slice carrot. Then stir in with ginger and chili-garlic sauce. Bring to a boil. When soup boils, submerge salmon in soup. Cover. Reduce heat to medium-low. Simmer 5 minutes, then add noodles, separating them and gently stirring into broth. Simmer, covered, until noodles are done, 5 more minutes. Stir in green onion and spinach. Remove salmon. Pour soup into a large bowl. Lay salmon overtop.

Nutrition (per serving)

  • Calories
  • 471,
  • Protein
  • 38.2 g,
  • Carbohydrates
  • 42.4 g,
  • Fat
  • 15.6 g,
  • Fibre
  • 4.9 g,
  • Sodium
  • 3111 mg.

This tastes just like a noodle-house feast, yet it’s one of the easiest and healthiest one-bowl suppers you’ll ever make. The recipe is a snap to double, and don’t feel bound by our choice of vegetables. Use whatever veggies you like or already have in your refrigerator or freezer.

Noodle tip

To measure 1/2 cup (125 mL) noodles, break noodles to fit in a measuring cup. If using a scale, weigh 1 oz (30 g) noodles.