Salmon Yakisoba

Variation on America's Test Kitchen

Yield: 4 servings
Community Recipe from


  • 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


  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.

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