Ingredients
For the Salmon & Noodles:
- 4 salmon fillets (5 oz each), skinless or skin-on
- 8 oz rice noodles (medium-width)
- 1 tablespoon sesame oil, divided
- 1 red bell pepper, thinly sliced
- 2 carrots, julienned
- 3 green onions, thinly sliced
- Fresh cilantro and Thai basil (¼ cup each, roughly chopped)
- 1 tablespoon toasted sesame seeds, for garnish
- Lime wedges, for serving
For the Sweet Chili Marinade/Sauce:
- ⅓ cup Thai sweet chili sauce
- 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons freshly squeezed lime juice
- 3 garlic cloves, finely minced
- 1 tablespoon fresh ginger, grated
Instructions
- Prep the Noodles and Veggies
Bring a large pot of water to a boil. Add the rice noodles and cook according to package directions (typically 4-6 minutes). Drain and rinse under cold water to stop the cooking process. Toss lightly with 1 teaspoon of sesame oil to prevent sticking and add flavor. Set aside.
Pro Tip: Prepping veggies while water heats up makes the rest of the meal come together swiftly. - Make the Sweet Chili Marinade
In a medium bowl, whisk together the Thai sweet chili sauce, soy sauce, lime juice, minced garlic, and grated ginger until well combined and aromatic.
Personalized Suggestion: For a more savory kick, add a splash of fish sauce or a small dash of white pepper. - Marinate the Salmon
Pat the salmon fillets dry with paper towels. Place them in a shallow dish or zip-top bag and pour half of the marinade over the fish (reserve the remaining half for later). Let marinate for 5-10 minutes at room temperature.
Value Tip: Short marination time keeps salmon tender and prevents mushy texture. - Sear the Salmon
Heat a large nonstick skillet over medium-high heat and lightly oil the pan. Add the salmon fillets, flesh-side down, and sear for 3-4 minutes. Flip carefully, brush with some of the reserved marinade, and cook for another 2-3 minutes until the salmon is caramelized and just cooked through. Remove salmon from the skillet and set aside, loosely covered.
Actionable Insight: Don’t overcrowd—work in batches to maintain optimal caramelization! - Sauté the Vegetables
In the same skillet, add the remaining 2 teaspoons of sesame oil. Add the sliced bell pepper and julienned carrots. Sauté for 2-3 minutes until just tender but still vibrant. - Combine Noodles and Sauce
Add the drained rice noodles to the skillet with the vegetables. Pour in the remaining marinade and toss well, ensuring every strand is glossy and evenly coated. Cook for 1-2 minutes until everything is heated through.
Bonus Flavor: A sprinkling of green onions, cilantro, Thai basil, and sesame seeds brings a fragrant, visually stunning finish. - Serve and Garnish
Divide the noodles and vegetables among four bowls. Top each with a salmon fillet. Garnish with green onions, fresh cilantro, Thai basil, and toasted sesame seeds. Serve immediately with lime wedges on the side.
Notes
- Salmon Substitutions: Arctic char or trout work beautifully in place of salmon.
- Vegetable Variations: Swap bell pepper and carrots with snap peas, baby spinach, bok choy, or shredded cabbage based on what’s in season.
- Low-Carb Option: Substitute rice noodles with spiralized zucchini or shirataki noodles.
- Vegan Version: Swap salmon for roasted tofu or tempeh, marinating as you would the fish.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water.
- Make-Ahead: Prep vegetables and sauce up to 3 days ahead. Store separately; cook salmon and assemble noodles fresh for peak texture.
- Spice Level: Add crushed red pepper or fresh Thai chilies for extra heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Main Course
- Method: Skillet / Stir-Fry
- Cuisine: Thai-Inspired / Asian
- Diet: Gluten-Free