Servings: 4
Prep time: 20 minutes
Cook time: 15 minutes
Ingredients
- 450 g (1 lb) skinless salmon fillet, cut into cubes
- 15 ml (1 tablespoon) JG Asian Spice Blend
- 250 g (9 oz) udon or ramen noodles
- 15 ml (1 tablespoon) vegetable oil
- 1 red bell pepper, cut into thin strips
- 1 small carrot, julienned
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 15 ml (1 tablespoon) fresh grated ginger
- 45 ml (3 tablespoons) soy sauce
- 15 ml (1 tablespoon) honey
- 15 ml (1 tablespoon) Sriracha sauce, or to taste
- 10 ml (2 teaspoons) toasted sesame oil
- 15 ml (1 tablespoon) lime juice
- Sesame seeds, for serving (optional)
Preparation
- Cook the noodles according to the package directions. Drain and set aside.
- In a bowl, toss the salmon cubes with the Asian spice blend until well coated.
- In a small bowl, combine the soy sauce, honey, sriracha, sesame oil, and lime juice. Set aside.
- Heat half the vegetable oil in a large skillet or wok over medium-high heat. Add the salmon and cook for 4 to 5 minutes, turning gently, until golden brown on the outside and just cooked through in the center. Remove from the skillet and set aside.
- Add the remaining oil to the same skillet. Sauté the bell pepper and carrot for 2 to 3 minutes, keeping them slightly crunchy. Add the garlic, ginger, and half of the green onions, then continue cooking for 30 seconds.
- Add the noodles and sauce to the skillet. Toss and sauté for 1 to 2 minutes, until the noodles are well coated and slightly caramelized.
- Gently return the salmon to the skillet and toss just enough to warm it through without breaking up the pieces.
- Divide among bowls and garnish with the remaining green onions and, if desired, a few sesame seeds.
