Salmon Ramen Stir-Fry | The Jewish Week | Food & Wine

Salmon Ramen Stir-Fry

Salmon Ramen Stir-Fry

Salmon Ramen Stir-Fry (Roberta Scher)

4 servings

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Ingredients

Stir-Fry Sauce:

1/3 cup teriyaki sauce

1/4 cup hoisin sauce

1 tablespoon sesame oil

1/4 cup brown sugar or honey

1 teaspoon garlic powder or 2 cloves finely chopped

1/2 teaspoon ground ginger or 1 teaspoon grated ginger


Stir-Fry Ingredients:

1 pound fresh salmon (or chicken, tofu, beef or faux kosher surimi shrimp)

2 packages ramen noodles without the flavor packs. (about 6 ounces total)

2 tablespoon sesame oil, divided

4 tablespoons vegetable oil, divided

1 pound mixed vegetables such as green beans, shredded carrots, broccoli, sugar snap peas, eggplant, zucchini, red peppers (use your favorites). All vegetables should be cut small so that they cook quickly and somewhat uniformly

1/2 pound mushrooms, sliced

Optional Additions: 1 teaspoon chili garlic sauce or sriracha, 2 scrambled eggs, roasted peanuts, fresh basil or cilantro

Steps

Mix sauce ingredients well. Cut salmon into chunks; place in a bowl and pour about 1/3 cup of sauce over salmon. Let marinate about 30 minutes, turning once to coat entire piece of fish. Place ramen noodles in 3 cups of boiling water. Let soften for about 5 minutes. Drain and set aside. Heat a wok or large fry pan with 1 tablespoon sesame oil and 2 tablespoons vegetable oil. Add salmon to the pan and stir-fry until cooked through. Remove salmon from pan. Heat the pan and pour in the remaining oils into pan. Add the vegetables and mushrooms to the fry pan. Stir-fry about 5 minutes. While stir-frying, add salmon and toss gently. Pour the sauce over mixture. Toss again. Add softened ramen noodles and toss. Remove from heat and serve with extra hoisin and teriyaki on the side.

Notes: If using any optional additions, gently mix in when adding the softened ramen noodles. In a hurry? Use a bag of pre-washed stir fry vegetables. Instead of making your own stir fry sauce mixture, just use jarred teriyaki sauce paired with jarred hoisin for sweetness.

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