Spicy Salmon Noodles with Greens
Spicy Salmon Noodles with Greens
Ingredients
- 12 ounces ramen noodles
- 8 ounces bok choy, trimmed and roughly chopped
- 2 Fishwife Sichuan Chili Crisp Salmon, cans (6 ounces each), drained slightly if desired
- 4 garlic, cloves, minced
- 1 inch ginger, piece, grated or minced
- 1/4 cup low sodium soy sauce
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 1 teaspoon chili oil, optional, for extra heat
- 1 tablespoon vegetable oil
- 2 green onions, thinly sliced, for garnish
- 1 teaspoon toasted sesame seeds, for garnish
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the ramen noodles and cook according to package directions, typically 2 to 3 minutes, until al dente. Drain the noodles and rinse briefly with cold water to prevent sticking. Set aside.
⏱️ 5 min - 2
While the noodles cook, prepare the sauce. In a small bowl, whisk together the low sodium soy sauce, unseasoned rice vinegar, toasted sesame oil, honey, and optional chili oil until well combined. Set aside.
⏱️ 3 min - 3
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger and stir-fry for 30 seconds, until fragrant.
⏱️ 1 min - 4
Add the chopped bok choy to the skillet and stir-fry for 2 to 3 minutes, until the leaves are wilted and the stems are tender-crisp.
⏱️ 3 min - 5
Reduce the heat to medium-low. Add the drained Fishwife Sichuan Chili Crisp Salmon to the skillet, breaking up any large pieces with a spoon. Pour the prepared sauce over the salmon and greens. Gently stir to combine, heating through for 1 to 2 minutes.
⏱️ 3 min - 6
Add the cooked and drained noodles to the skillet with the salmon and greens. Toss everything together using tongs until the noodles are evenly coated with the sauce and heated through.
⏱️ 2 min - 7
Divide the spicy salmon noodles among four serving bowls. Garnish each serving with thinly sliced green onions and toasted sesame seeds before serving hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Salmon Noodles with Greens
Ingredients
- 12 ounces ramen noodles
- 8 ounces bok choy, trimmed and roughly chopped
- 2 Fishwife Sichuan Chili Crisp Salmon, cans (6 ounces each), drained slightly if desired
- 4 garlic, cloves, minced
- 1 inch ginger, piece, grated or minced
- 1/4 cup low sodium soy sauce
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 1 teaspoon chili oil, optional, for extra heat
- 1 tablespoon vegetable oil
- 2 green onions, thinly sliced, for garnish
- 1 teaspoon toasted sesame seeds, for garnish
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the ramen noodles and cook according to package directions, typically 2 to 3 minutes, until al dente. Drain the noodles and rinse briefly with cold water to prevent sticking. Set aside.
⏱️ 5 min - 2
While the noodles cook, prepare the sauce. In a small bowl, whisk together the low sodium soy sauce, unseasoned rice vinegar, toasted sesame oil, honey, and optional chili oil until well combined. Set aside.
⏱️ 3 min - 3
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger and stir-fry for 30 seconds, until fragrant.
⏱️ 1 min - 4
Add the chopped bok choy to the skillet and stir-fry for 2 to 3 minutes, until the leaves are wilted and the stems are tender-crisp.
⏱️ 3 min - 5
Reduce the heat to medium-low. Add the drained Fishwife Sichuan Chili Crisp Salmon to the skillet, breaking up any large pieces with a spoon. Pour the prepared sauce over the salmon and greens. Gently stir to combine, heating through for 1 to 2 minutes.
⏱️ 3 min - 6
Add the cooked and drained noodles to the skillet with the salmon and greens. Toss everything together using tongs until the noodles are evenly coated with the sauce and heated through.
⏱️ 2 min - 7
Divide the spicy salmon noodles among four serving bowls. Garnish each serving with thinly sliced green onions and toasted sesame seeds before serving hot.
⏱️ 1 min