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Sea Cuisine

Teriyaki Sesame Salmon & Garlic Chili Noodles

A quick and easy weeknight meal that pairs perfectly with our Teriyaki Sesame Salmon. If you're short on time, or not feeling adventurous, substitute the DIY chili crisp for a store bought version or chili paste.
Serves: 2


  • 1 package Sea Cuisine Sesame Teriyaki Salmon
  • 4 ounces Dry Udon Noodles
  • 2 cups Bok Choy
  • 1 cup Crimini Mushrooms, sliced
  • 1/2 cup Shredded Carrots
  • 2 teaspoon Vegetable Oil
  • 1 teaspoon Sesame Seeds

For the chili crisp

  • 2 tbsp Garlic, minced
  • 1 tbsp Ginger, minced
  • 1/3 cup Vegetable Oil
  • 2 tbsp Crushed Red Pepper Flakes
  • 1 tbsp Soy Sauce
  • 1 tbsp Sugar
  1. 1. Bring a large pot of water to a boil and cook the udon noodles according to the package instructions. After straining, toss the noodles lightly in 1 teaspoon of vegetable oil to prevent sticking.
  2. 2. Preheat skillet on medium/high heat. Place frozen fillets in a single layer into skillet and cook for10-11 minutes, turning over halfway through cooking.
  3. 3. Remove Salmon from the pan and reserve set aside. Add the 2 teaspoons of vegetable oil to the skillet along with the mushrooms and cook over a medium-high setting for 3 minutes.
  4. 4. Add the carrots, bok choy, fully cooked noodles and 2 tablespoons of chili crisp to the saute pan, toss well and cook for an additional 1 minute.
  5. **For the Chili Crisp Bring the garlic, ginger and oil to a simmer in a small sauce pot. Cook over a low heat for 8-10minutes, making sure to brown but not burn the garlic and ginger. Add the crushed red pepper flakes, soy sauce and sugar to the pan. Mix well and return to a simmer to dissolve the sugar before removing from the heat and allowing to cool.