Teriyaki Salmon Rice Noodles | Quick 15-Minute Dinner

Soak the rice noodles in hot, lightly salted water according to the package instructions (approx. 5–7 minutes), then drain and rinse with cold water.

Cut the salmon fillet into bite-sized cubes. In a small bowl, mix together the soy sauce, honey, grated ginger, and finely crushed garlic.

Heat the sesame oil in a large skillet or wok over medium-high heat. Add the salmon cubes and fry for 2–3 minutes until nicely golden brown on the outside.