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
Salt & pepper
Kitchen Items Needed
Baking sheet lined with foil/parchment paper
Preheat oven to 400 degrees;
Bring medium pot of water to a boil;
Thinly slice green onion;
Core & thinly slice cabbage.
Add salmon to a medium bowl & 1/3 of sake/amino/ponzu sauce. Turn 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 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 remaining amino/ponzu 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 salmon out of the oven, break into pieces, add to skillet. Add soba noodles, edamame & remaining 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. Serve with sesame seeds, remaining green onion & cashews. Enjoy!