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wok seared salmon noodles | my kitchen

When I lived in St. Louis, one of my favorite dishes was the wok seared salmon noodles at (sadly, now closed) Zoe Pan-Asian Cafe in the Central West End. It’s been years since I’ve had it, but the other night, based on random ingredients I happened to have on hand, I decided to try my own interpretation of it.

First, I brushed chunks of salmon (Whole Foods’ frozen wild sockeye Alaskan salmon) with a 1:1 mixture of mirin and soy sauce for a teriyaki-like flavor. Over medium high heat, I seared the salmon quickly then added chopped yellow onion and red bell peppers. Next, I added cooked Taiwanese noodles and seasoned with more soy sauce, mirin, and oyster sauce. Lastly, I added chopped green onions and finished with sriracha sauce.

If I wasn’t feeling extra lazy, I would have made a trip to the store for some spinach, which would have boosted the nutritional value of the dish, but it was still pretty tasty for a this-is-what-I-have-in-my-fridge kind of dish.

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