Sticky Sweet Spicy Asian Salmon & Rice Noodles
This Sticky Sweet Spicy Asian Salmon & Rice Noodles is the perfect balance of bold flavors and fresh ingredients. The rich, buttery salmon is coated in a sticky, spicy-sweet glaze and baked to perfection, then paired with refreshing rice noodles tossed in a tangy, savory sauce. Topped with crunchy peanuts, bright herbs, and a kick of fresh chilies, this dish feels like something straight out of a high-end restaurant—but it’s simple enough to make at home. Whether you're cooking for a weeknight dinner or impressing guests, this meal is guaranteed to be a showstopper.
Equipment
- Rimmed baking sheet
- parchment paper
- Mixing bowls
- Whisk
- Knife and cutting board
- Measuring cups and spoons
- Tongs or salad servers
Ingredients
Salmon & Marinade
- 2 pounds of your favorite salmon fillet
- ¼ cup rice vinegar
- 2 tablespoons tamari or soy sauce
- 1 tablespoon gochujang or Sriracha if unavailable
- 1 tablespoon sambal
- 1-2 teaspoons apricot jam or honey
- 1 teaspoon yellow mustard
- 1 clove fresh garlic crushed
Noodles & Vegetables
- 16 ounces rice noodles such as vermicelli
- 1 English cucumber sliced into matchsticks
- 1 red bell pepper thinly sliced
Noodle Sauce
- ½ cup rice vinegar
- ½ cup tamari or soy sauce
- 2 tablespoons sweet chili sauce
- 1 tablespoon toasted sesame seeds
- 1 teaspoon sambal
- 1 fresh clove garlic crushed
- ½ teaspoon black pepper
Garnishes
- 1 cup chopped cilantro
- 2 tablespoons toasted sesame seeds
- 1 cup chopped dry-roasted salted peanuts
- 2-3 Fresno chilies thinly sliced
- 1 cup green onions sliced
Instructions
- Prepare the Noodle Sauce: Whisk together all the noodle sauce ingredients and set aside. The sauce tastes better as it sits and melds.
- Prepare the Salmon: Preheat the oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Rinse and pat dry the salmon fillet.
- Make the Marinade: In a bowl, whisk together the rice vinegar, tamari or soy sauce, gochujang, sambal, apricot jam or honey, mustard, and garlic until smooth. Pour over the salmon, ensuring it is fully coated.
- Bake the Salmon: Place the salmon on the prepared baking sheet and bake for 20-22 minutes for well-done fish. If you prefer medium-well, check for doneness earlier.
- Cook the Noodles: Prepare the rice noodles according to the package instructions. Rinse with cold water and transfer to a large bowl.
- Assemble the Noodles: Add the sliced cucumber, red bell pepper, and any other vegetables you have on hand (such as carrots or cabbage). Toss with half of the garnishes and the noodle sauce.
- Finish and Serve: Sprinkle half of the garnishes over the cooked salmon. Serve alongside the dressed noodles, adding any leftover noodle sauce over the salmon if desired.
Notes
If your noodles are imported from Asia, they may not include cooking instructions, or the directions may be in a language unfamiliar to you. I find that bringing a pot of water to a boil and lowering the noodles in batches for just 2 to 3 minutesresults in a perfectly firm texture that doesn’t fall apart. Immediately rinsing the rice noodles in cool water helps stop the cooking process. If you cannot find rice noodles, you can easily substitute angel hair pasta or spaghetti noodles in a pinch.