Salmon + Greens Asian Noodle Bowl. Toothsome noodles topped with fresh mushrooms, watercress, pea shoots or bean sprouts, green onions, thinly sliced bell peppers, snow peas, and simple seared salmon, with a ladle or two full of garlic and ginger infused vegetable broth and a pinch of chili threads perched on top.
Ingredients
2quartsvegetable broth
4inchpiece fresh gingerlightly smashed with a pan or meat tenderizer
4large cloves garlicpeeled
12ouncesglass noodles
3cupssnow pea pods
3teaspoonssunflower or canola oi
4bonelessskinless salmon filets
2cupswatercress leaves and tender stems or arugula
1cuppea shoots or bean sprouts
1yellow bell pepperstem and seeds removed, thinly sliced
1cupvery thinly sliced shiitake mushrooms or beech mushroomsenoki
Optional Garnish:
chili threads
Instructions
In a medium sized pot, bring the vegetable broth, ginger, and garlic to a boil. Lower the heat and simmer for 5 minutes. Drop in the glass noodles and simmer for 5 to 6 minutes, or until cooked through and tender but still toothsome. Use tongs to transfer the noodles, ginger, and garlic to a colander. Keep the broth simmering. Add the snow peas and simmer for 2 minutes. Use the tongs to transfer the snow pea pods to the colander, gathering them in a neat little pile to the side. Keep the broth simmering.
Place a cast-iron or other heavy-bottomed skillet over a high burner. When you can feel heat radiating from the pan and it is uncomfortable to hold your hand too close to the surface, drizzle in the sunflower oil and swirl the pan to coat the surface. Salt both sides of the salmon filets and carefully lower them into the pan. Do not attempt to move the filets for at least 2 minutes. When they are golden brown on the bottom and the cooked area extends at least halfway up the sides, ease a flexible spatula under them and flip carefully, about 3 minutes. Repeat on the second side, cooking the filets to your desired doneness. Transfer to a plate.
Divide the cooked glass noodles between 4 deep serving bowls. Distribute the watercress or arugula, pea shoots or bean sprouts, bell pepper, green onions (minus the reserved amount), and mushrooms over the noodles. Divide the hot broth between the bowls, then lay 1 or 1 1/2 salmon filets on each bowl. Garnish with the reserved green onions and a hearty pinch of chili threads. Serve immediately.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.