Sake Ginger Soba Noodle Salmon Stir Fry (DF, GF available)

fresh ingredients

IN THE KIT

  • 12 oz
    wild salmon
  • 2 oz
    ginger/onion/garlic/sesame oil blend
  • 1 oz
    chili paste
  • 6 oz
    broccoli
  • 4 oz
    edamame
  • 6 oz
    soba noodles
  • 2 oz
    green onion
  • 3 oz
    red cabbage
  • 2 oz
    carrots
  • 1 oz
    sesame seeds
  • 1 oz
    cashews
  • 12 oz
    sake/amino/ponzu sauce

Not Included

Salt & pepper

Olive oil 

 

Kitchen Items Needed

Baking sheet lined with foil/parchment paper

Medium pot

Colander/strainer

Large skillet

Box grater

Medium bowl

cook along

INSTRUCTIONS

Prep

Preheat oven to 400 degrees;

Bring medium pot of water to a boil;

Thinly slice green onion;

Core & thinly slice cabbage.

1Marinate Salmon

Add salmon to a medium bowl & 1/3 of sake/amino/ponzu sauce. Turn salmon in sauce a few times, set aside.

2Cook Noodles

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. 

3Cook Salmon

Place salmon on baking sheet, cook for 12 – 15 minutes until just cooked through. 

4Make Veggies

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.

5Prep Remaining Ingredients

Roughly chop cashews. Grate carrots. 

6Add Salmon & Finish Noodles

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. 

7To Serve

Divide in bowls, getting all the noodles, veggies, salmon. Serve with sesame seeds, remaining green onion & cashews. Enjoy!