Salmon Yakisoba

Variation on America's Test Kitchen

Yield: 4 servings
Community Recipe from

Ingredients

  • 4 package(s) Maruchan Instant Ramen, 3 oz discard seasoning
  • 1 pound(s) Salmon
  • 3 tablespoon(s) vegetable oil
  • 1 head(s) bok choy cut into 1" pieces
  • 2 whole(s) carrots peeled, thinly sliced on bias
  • 2 tablespoon(s) fresh ginger grated
  • 3 whole(s) scallions thinly sliced on bias
  • 1/4 cup(s) soy sauce
  • 2 tablespoon(s) rice wine (or dry sherry)
  • 2 tablespoon(s) mirin

Preparation

  1. 1. Bring 4 quarts water to boil in Dutch oven. Add noodles and 1 Tbsp salt. Boil 2 minutes. Drain and rinse under cold water.

  2. 2. Combine liquids and set aside.

  3. 3. Pan fry salmon in 2 Tbsp oil over medium-high heat until browned - 2 minutes per side. Transfer to a plate. Break into 1" pieces.

  4. 4. Add remaining oil and carrots to pan. Cook 3 minutes. Add bok choy and cook 3 minutes. Add ginger and scallions and cook 30 seconds. Stir in noodles and fry 1 minute till hot. Stir in liquids and cook until sauce is thickened and coats noodles and vegetables.

  5. 5. Fold in salmon and serve.
August 2013

This recipe is a personal recipe added by ftcollinsco and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Salmon Yakisoba Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy