My roommate and I spend a lot of our evenings cooking up large tasty dinners for each other and whatever starving friend we’ve adopted this week. There’s nothing more soothing after a stressful day than a big bowl of noodles and vegetables.
I’d been craving an Asian noodle dish to replace our usual Italian dishes, and this one really hit the spot! As an added plus, both my roommate and I had leftovers for lunch.
Buckwheat Soba Veggie Stir Fry topped with Wild Salmon
- 1 large piece of salmon
- 1 package buckwheat soba
- 1/2 onion chopped
- 1 package mushroom variety (oyster, shiitake, enoki)
- 1 piece of ginger about the size of your thumb chopped finely
- 3 pieces garlic (pressed in garlic press)
- 1/2 head of red cabbage
- 1 cup green peas
- Shoyu soy sauce to taste
- 3 tbsp sesame oil
- hoisin sauce to taste
- 2 limes
- 1 bunch cilantro
Heat oven to broil. Prepare salmon by rinsing and removing bones with a tweezer. Drizzle with hoisin, soy sauce and juice of one lime and leave to marinate for 20 minutes, while you prepare the other ingredients.
Prepare soba noodles. Heat water in a sauce pan and cook according to directions on the package. I would recommend adding a drop of oil in the water as these noodles are stickier than most. Once noodles are done drain and put to side
Chop onion and cabbage. Heat sesame oil in a large wok. Add ginger, pressed garlic, and onion. Cook until onion is translucent. Add mushrooms, cabbage, green peas and sauces. Sautee on medium heat until mushrooms are cooked, this will depend on the type of mushrooms you use. Add more sauce to taste and reduce heat to low.
Put salmon in the oven flipping after 5-7 minutes and covering with more of the sauce. remove when salmon is still moist but flaky.
Add noodles to wok and mix, adding salt and pepper to taste. Top with lime juice, cilantro, and salmon.