zoom Teriyaki salmon soba noodle bowls

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    Teriyaki salmon soba noodle bowls

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    Teriyaki salmon soba noodle bowls

    This is a great dish for a busy evening, ready in under 30 minutes. Lightly pickled cucumber and teriyaki salmon liven up a bowl of nutty soba noodles. Serve with a nutty, malty beer.

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes

    Serves: 2


    ½ cucumber (about 175g), halved and sliced
    1 tbsp Japanese rice vinegar
    2 salmon fillets
    3 tbsp Kikkoman Teriyaki Marinade
    120g frozen edamame soya beans
    200g pack buckwheat soba noodles
    1 tsp toasted sesame oil
    2 salad onions, finely sliced
    1 tsp black sesame seeds


    1. Preheat the grill to high. Toss the cucumber in a bowl with the vinegar; set aside while you prepare the rest of the ingredients. Put the salmon fillets on a foil-lined baking tray and spoon over 1 tbsp teriyaki marinade. Put under the grill for 8-10 minutes until cooked through.

    2. Meanwhile, tip the edamame into a large saucepan of boiling water and simmer for 2 minutes. Drain in a sieve and rinse under cold water; set aside. Rinse out the saucepan and refIll with boiling water; simmer the noodles for 5 minutes. Drain and rinse under cold water, then pat dry on kitchen paper and toss with the sesame oil.

    3. Divide the noodles between 2 bowls. Lift the cucumber from the vinegar and divide between the bowls with the edamame and salmon. Add the remaining 2 tbsp teriyaki marinade to the cucumber vinegar and spoon over the top, then scatter with the salad onions and sesame seeds to serve. 

    Cook’s tip

    Buckwheat soba noodles have a lovely nutty flavour and are wheat-free, but you can replace them with rice, egg or udon noodles in this recipe. 

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    This recipe appeared within the June 2019 recipe card collection.
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