Sesame Salmon and Hunan Noodles
Kaitlyn
ingredients
- 6-8 oz. dried oriental-style noodles, such as chuka soba
- 4 T. sesame oil, divided
- 1/2 c. soy sauce, divided
- 2 T. rice wine vinegar
- 1 T. sugar
- 1 T. hot chili oil
- 1 T. plus 1 t. peeled, minced fresh ginger root, divided
- 2 T. sliced green onions
- 1/3 c. fresh peas, thawed frozen peas, or snow peas, cut into thirds
- 1/3 c. shredded carrots
- 1/3 c. sliced fresh mushrooms
- 1/3 c. thinly sliced red bell pepper
- 3-4 T. fresh lemon juice
- fresh ground black pepper
- 4 (4oz.) salmon fillets
- mixed salad greens, rinsed and dried
directions
- 1
Cook noodles according to package directions. Drain well, place in large bowl, and toss with 2 T. of the sesame oil. In small bowl, combine 1/4 c. of the soy sauce, vinegar, sugar, hot chili oil and 1 t. of the ginger. Stir until well blended and add to noodles. Toss to blend. Add green onions, peas, carrots, mushrooms, and bell pepper. Toss and chill 2 hours.
- 2
In shallow glass dish, combine lemon juice, remaining 1/4 c. soy sauce, remaining 2 T. sesame oil, remaining 1 T. ginger, and pepper to taste. Add salmon and turn to coat. Cover tightly with plastic wrap and chill 2 hours. Preheat grill to medium-high. Grill salmon, discarding marinade, 4-5 minutes per side. Place salad greens on serving plates and top with noodle mixture and salmon. Serve immediately or chill and serve cold.
Source: Mom
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