| | | | | | | | |

Lo Mein Noodles with Baked Salmon-Smoked Sardines

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.


When we vacationed in Japan last year, our first meal at a restaurant was a simple smoked salmon fillet over a bowl of wheat noodles, garnished with steamed greens and a saucer of soy sauce on the side. It was scrumptious and I’ve wanted to recreate that dish since.

So for supper the other night, I took stock of my surplus of leftovers in the refrigerator – half a fillet of baked salmon and smoked spicy sardines, each from different meals. I also had a bag of fresh spinach, my favorite vine-ripened organic Jersey tomatoes and a few cups of lo mein noodles.


Thankfully, too, my OXO friends sent me kits of fabulous kitchen tools. My favorite in the stash was the OXO Adjustable Measuring Cup. It was one convenient tool which could measure dry, solid or liquid ingredients. It was perfect for me to measure the broth, the liquid ingredients, the noodles, the vegetables. It just made cooking quicker for me.

So supper came together with a few simple steps.

The thick, opaque and lengthy lo mein noodles are always a favorite when I mix it with anything. The best part is when I throw in leftovers, toss it all in the skillet and a new dish gets reinvented. I started with a soy sauce-rice wine base that was both sweet and salty. The savory sauce coated the noodles and was a perfect contrast to the smoky sardines, flaked baked salmon with hints of lemon and fresh vegetables. Supper should always be as superb as this!



Lo Mein Noodles with Baked Salmon-Smoked Sardines

Lo Mein Noodles with Baked Salmon-Smoked Sardines was inspired by a noodle dish we enjoyed in Japan. These fresh noodles are a staple in my kitchen and I always buy a pack from the Asian market. After dropping the noodles for a few seconds in briskly boiling water, add it to the saute already happening in the skillet. Be versatile by adding baked fish, sardines and vegetables or any sliced ingredients to the soy sauce base. Toss and mix it all together in a few quick minutes. This is an AsianInAmericamag recipe and serves 2 to 4.
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Filipino, Japanese
Keyword: Lo Mein Noodles Baked Salmon Smoked Sardines
Servings: 4 people
Calories: 150kcal
Author: Asian in America - Elizabeth Ann Quirino


  • 8 ounces fresh Lo Mein Noodles about 2 cups when cooked (from Asian markets ); noodles come in packs and are pre-boiled
  • 4 Tablespoons vegetable oil
  • 2 cloves garlic minced
  • 1 inch piece fresh ginger sliced, then minced
  • 2 stalks scallion whites chopped
  • 1 whole medium-sized white or yellow onion chopped
  • 2 whole large tomatoes cut in wedges
  • 1 cup broth
  • 1/2 pound baked salmon about 1 cup when flaked and deboned
  • 3 pieces (4 3/8 oz. or 124 g. canned) smoked sardines in tomato sauce flaked; include tomato sauce in can
  • 2 Tablespoons Shao xing rice wine or dry sherry
  • 2 Tablespoons oyster sauce
  • 1 Tablespoon sugar
  • 1/2 cup water to add to rice wine and oyster sauce blend
  • 2 cups fresh spinach
  • 1/8 teaspoon sesame oil
  • 1 whole hard-boiled egg sliced, for garnish
  • 2 stalks scallion greens chopped
  • 1/8 cup soy sauce for side dipping sauce
  • 1 whole lemon about 2 teaspoons lemon juice; for side dipping sauce with soy sauce
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper powder


  • To prepare noodles: In a medium quart sized pot, over briskly boiling water, drop the fresh lo mein noodles. Blanch for 3 minutes. Remove from water. Drain and set aside.
  • To saute: Over a large skillet or wok, over medium high heat, add the vegetable oil. Saute the garlic, onions, ginger, tomatoes and scallions for 1 minute. Add the broth and blend well.
  • In a small bowl, mix the rice wine, oyster sauce, water, sugar. Blend this mixture well. Then add to the skillet with the rest of the ingredients. Add the salmon and sardine flakes. Toss in the spinach and pre-boiled lo mein noodles.
    Blend everything in 1 to 2 minutes so that the liquid coats the noodles. Season with salt and pepper. Pour a few drops of sesame oil.
    Garnish with chopped scallions and hard boiled egg slices. Serve hot with a little soy sauce mixed with lemon juice on the side.
  • Cook’s comments: I buy the pre-boiled fresh lo mein noodles from the Asian grocery or major supermarkets in packs of 16 oz. each. These are convenient to mix in stir fry dishes or soups. Some packs come with instructions how to prepare. Most times, I drop the noodles in a pot of boiling water and blanch them for 3 to 5 minutes. If Asian noodles are not available, substitute with thin pasta noodles (already cooked), either regular or whole wheat, but using the sauce base in this recipe.

Hello, Friends! All the images and content here are COPYRIGHT PROTECTED. This means BY LAW you are NOT allowed to use my photos or content on your site  without my permission. If you want to republish this recipe, please re-write it in your own words and simply link back to this blog to give proper attribution. It’s the LEGAL thing to do. Thanks for your cooperation.


    Serving: 1g | Calories: 150kcal | Carbohydrates: 6g | Protein: 1g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 1mg | Sodium: 1180mg | Potassium: 32mg | Fiber: 1g | Sugar: 4g | Vitamin A: 185IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg

    Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

    Did you like this recipe? I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-QuirinoBuy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

    Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

    Disclosure: Instant Pot is the brand name of a multi-cooker that cooks in high and low pressure. I was not paid by the Instant Pot company to mention the product or brand nor endorse it. This is not an ad. My views and opinions are my own.

    Similar Posts


      1. Thanks, Nami. Agree with you, the OXO tools are all so helpful, I can’t do without them. You should try them. Yes, don’t these lo mein noodles look amazing?

    1. OMG! Why did I not sea this glamorous noodles before! There’s salmon and Sardine and happiness and color and vibrance and warmth …. I’m in love with your dish, Elizabeth 🙂

      And You’ve got a new follower here 🙂

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating