IN THE KIT
12 ozwild salmon
2 ozginger/onion/garlic/sesame oil blend
1 ozchili paste
6 ozsoba noodles
2 ozgreen onion
3 ozred cabbage
1 ozsesame seeds
12 ozsake/amino/ponzu sauce
Kitchen Items Needed
Baking sheet lined with foil/parchment paper
Preheat oven to 400°F;
Bring medium pot of water to a boil;
Thinly slice green onion;
Core & thinly slice cabbage;
Cut broccoli florets into smaller pieces if desired.
Add salmon to a medium bowl & 1/3 of sake/amino/ponzu sauce. Turn the salmon in sauce a few times, set aside.
Add noodles to boiling water & stir. When water returns to a boil, turn heat to low, cook for 3 minutes until tender. Drain, rinse thoroughly with cold water, drain, set aside.
Place salmon on a baking sheet, cook for 12 – 15 minutes until just cooked through.
Add ginger blend to skillet, cook over medium high until fragrant, about 30 seconds. Add 1/2 green onions, stir fry for 1 minute. Add broccoli & cabbage and ½ of the remaining sake sauce. Cook, stirring, for 5-7 minutes until liquid has reduced slightly & veggies are getting tender. Turn heat to low.
Roughly chop cashews. Grate carrots.
Take the salmon out of oven, break into pieces, add to the skillet. Add soba noodles, edamame, carrots & rest of the sake sauce. Toss well, cook another 3-4 minutes or until warmed throughout & the sauce has thickened.
Divide in bowls, getting all the noodles, veggies, & salmon. Garnish with sesame seeds, remaining green onion & cashews. Enjoy!