---
title: Thai-Inspired Salmon Noodle Stir-Fry
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/thai-inspired-salmon-noodle-stir-fry-68ca7a27e7e9c7358e99f947
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Medium
allergens:
  - Sesame
  - Soy
  - Wheat
  - Peanuts
  - Fish
tags:
  - High Protein
  - Spicy
  - Noodle
  - Quick
  - Asian Inspired
rating: 5.0
rating_count: 2
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the dish's taste, though some found it too sweet; consider using less sweet soy glaze for a more balanced flavor.
  - theme: Ease of prep
    text: Several customers struggled with unclear instructions; consider breaking lo mein noodles in half for easier stirring.
image: "https://images.recipes.furrysalamander.com/thai-inspired-salmon-noodle-stir-fry.avif"
---
@cornstarch{1%tbsp}
@ginger{1%tbsp}
@scallions{2%unit}
@baby broccoli{1%bunch}
@garlic{2%cloves}
@lime{1%unit}
@chili flakes{1%tsp}
@sweet soy glaze{2%tbsp}
@peanuts{2%tbsp}
@salmon{2%fillets}
@button mushrooms{4%oz}
@lo mein noodles{4%oz}

Bring a #large pot{} of salted water to a boil. Add @lo mein noodles{4%oz} and cook, stirring occasionally, until al dente ~{5%minutes}. Drain and rinse thoroughly under cold water for at least ~{30%seconds}. Return to pot and toss with a drizzle of oil.

Pat @salmon{2%fillets} dry with paper towels and thinly slice crosswise. In a #medium bowl{}, combine salmon with @cornstarch{1%tbsp}, salt, and pepper until well coated. Heat a drizzle of oil in a #large pan{} over medium-high heat. Add coated salmon and cook until browned and cooked through ~{2%minutes} per side. Turn off heat, transfer to a plate, and wipe out pan.

Wash and dry all produce. Peel and mince or grate @ginger{1%tbsp}. Trim @scallions{2%unit}; thinly slice greens and cut whites into 1-inch batons. Trim and thinly slice @button mushrooms{4%oz}. Peel and mince or grate @garlic{2%cloves}. Cut and discard woody ends from @baby broccoli{1%bunch}; chop into bite-size pieces. Quarter @lime{1%unit}.

Heat a drizzle of oil in the pan used for salmon over medium-high heat. Add ginger and scallion whites; season with salt and pepper. Cook, stirring frequently, until ginger is fragrant and scallions begin to char ~{1%minutes}. Add another drizzle of oil and mushrooms. Season with salt and pepper. Cook, stirring occasionally, until mushrooms are tender and beginning to brown ~{3%minutes}.

Add a drizzle of oil, garlic, baby broccoli, and a pinch of @chili flakes{1%tsp} to the pan with the mushroom mixture. Season with salt and pepper. Cook, stirring occasionally, until broccoli is deep green ~{2%minutes}. Reduce heat to medium. Pour ¼ cup water over veggies. Cook undisturbed until water evaporates and veggies reach desired tenderness ~{1%minutes}.

Once veggies are done steaming, stir in salmon, drained noodles, @sweet soy glaze{2%tbsp}, and juice from half the lime. Toss until everything is evenly coated in sauce ~{1%minutes}.

Divide stir-fry between bowls. Garnish with @peanuts{2%tbsp}, scallion greens, and any remaining chili flakes if desired. Serve with remaining lime wedges on the side.