To me, nothing is better than something really good for you, mixed with just a smidge of something not so good for you. That’s how I feel about this Salmon Stir-Fry. It’s got tons of vegetables, is cooked in very little oil and has a healthy serving of good-for-you salmon. But underneath all that healthy stuff lies my favorite part of any stir fry – soba noodles, which are basically Ramen noodles without the blood pressure raising little packet of flavored salt. Soba noodles are available in the Asian section of most supermarkets and they add the perfect amount of richness to just about any dish – like this Pork Noodle Soup. If you want to bypass the noodles, you can substitute brown rice. But I wouldn’t. I have nothing against those fiber-rich little grains, but what fun is being so good, if you can’t enjoy a little bad?
- 1/3 cup low sodium soy sauce
- 2 tbsp. fish sauce
- 3 cloves garlic, minced
- 1 tbsp. grated ginger
- 3 tbsp. Sambal Oelek
- 1/4 cup brown sugar
- 1 package (8 ounces) soba noodles
- 1/4 cup vegetable oil, divided into 3 tbsp. and 1 tbsp. portions
- 3 tbsp. corn starch
- 4 skinless salmon filets (4 ounces each)
- 3 cups broccoli florets
- 3 carrots, peeled and chopped into bite-size pieces
- 3 tbsp. chicken stock
- 1/2 cup sliced mushrooms
- 1 can (15 ounces) baby corn
- 1 can (8 ounces) sliced bamboo shoots
- 1 can (8 ounces) sliced water chestnuts
- In a medium bowl, whisk together soy sauce, fish sauce, garlic, ginger, Sambal Oelek and brown sugar, until well combined and sugar has dissolved. Set aside.
- Cook soba noodles according to instructions on package and set aside.
- Place corn starch on a large plate and dredge salmon filets, shaking off excess corn starch.
- Add 3 tbsp. of vegetable oil to a medium size frying pan, over medium high heat.
- Add salmon to the pan and sauté for 3 – 4 minutes per side, until lightly browned and fish flakes easily. Keep warm in a 200 degree oven.
- Add remaining 1 tbsp. of vegetable oil to a wok or large frying pan over medium-high heat.
- Add broccoli, carrots and chicken stock. Cover and let cook for 4 – 6 minutes until vegetables have softened but are still al dente.
- Remove top and increase heat to high.
- Add mushrooms, baby corn, bamboo shoots and water chestnuts. Cook for 1 – 2 minutes, stirring often.
- Add soy sauce mixture and cook for another 2 minutes, stirring often until sauce is evenly distributed.
- Divide noodles among four bowls, top with vegetable mixture, additional sauce and a salmon filet. Serve immediately.