Asian Salmon and Noodles with Mushrooms and Snap Peas
A quick and delicious dish combining savory salmon, Asian noodles, mushrooms, and snap peas, perfect for busy weeknights.
Ingredients
For the Salmon
- 4 fillets salmon fillets
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- Salt and pepper to taste
For the Noodles
- 8 oz. Asian noodles (soba or rice)
- 1 cup snap peas, trimmed
- 1 cup mushrooms, sliced
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- Green onions and sesame seeds for garnish
Instructions
Marinating the Salmon
- In a small bowl, mix together the soy sauce, honey, sesame oil, salt, and pepper.
- Place the salmon fillets in a dish and pour the marinade over them. Let them soak for 15-20 minutes.
Cooking the Noodles and Vegetables
- Get a pot of water boiling. Add the noodles and cook according to package instructions, usually 3-5 minutes.
- In the last minute of cooking, toss in the snap peas to keep them vibrant.
- Drain the noodles and set aside.
Sautéing Vegetables
- In a large skillet or wok, heat the vegetable oil over medium heat.
- Add the minced garlic and ginger, and sauté until fragrant, about 30 seconds.
- Add the sliced mushrooms and cook until they start to brown, about 5 minutes.
- Toss in the snap peas and cooked noodles, mixing everything together.
Cooking the Salmon
- In a separate pan, cook the marinated salmon over medium-high heat for about 4-5 minutes per side.
Serving
- Plate the noodles and top each with a salmon fillet. Sprinkle with green onions and sesame seeds.
Notes
You can use frozen salmon fillets; just make sure to thaw completely before marinating. Feel free to swap mushrooms for other vegetables like bell peppers or zucchini. Add sriracha or chili flakes for a spicy kick.