Description
Super yummy Salmon and Udon Noodle Stir-Fry featuring baby broccoli (broccolini) and edamame can be on the table in less than 30 minutes. If you want to take a short cut, you can use a pre-made teriyaki marinade like Soy Vay instead of making your own.
Ingredients
- ¼ cups Soy Sauce
- ½ cups Chicken Stock
- 1 teaspoon Ginger Paste
- 2 cloves Garlic, Minced
- 1 Tablespoon Sesame Oil
- 1 pound Salmon, Cut Into 1-inch Pieces
- 2 Tablespoons Canola Oil, Divided
- 1 Green Onion, Light Green Part, Sliced
- 2 bunches Broccolini, Sliced
- 1 cup Cooked And Shelled Edamame
- 16 ounces, weight Udon Noodles, Cooked According To Package Directions
- Sesame Seeds, For Garnish
Preparation
Combine soy sauce, chicken stock, ginger, garlic and sesame oil in a medium-sized bowl. Add salmon and marinate for at least 10 minutes. (This is a good time to prep the rest of the ingredients. By the time you are done, the dish will be ready to assemble.)
Heat 1 tablespoon of canola oil on a wok or skillet over medium high heat. Remove salmon from marinade (keep marinade for the stir-fry!) and cook for about 3 minutes, gently turning to lightly brown sides. Set aside and cover with foil.
Add remaining tablespoon of canola oil to the pan or wok and stir fry sliced spring onions and baby broccoli for 3–4 minutes. Add reserved marinade and edamame and stir fry until liquid is slightly reduced, about 3 minutes. Add udon noodles and salmon into the pan and cook on high heat for another few minutes until noodles are warm throughout. Sprinkle with sesame seeds.
