You may ask: but where’s my broth? We promise your ramen noodles will be perfectly happy once tossed with our three star ingredients: fiery sambal olek, nutty sesame oil, and lots of fresh spicy ginger. And so will you! Get ready to slurp. Cook, relax and enjoy!
What You’ll Need:
1 lime 4 scallions 1 bunch broccolini 1 clove garlic 1 oz fresh ginger 2 oz low sodium, gluten free soy sauce 1 teaspoon sambal oelek 2 oz toasted sesame oil 12 oz salmon 5 oz ramen noodles sugar
zester or microplane pot large nonstick skillet colander
- Prep ingredients
Zest and juice lime. Thinly slice scallions. Trim broccolini stalk ends and cut in half lengthwise. Peel and grate garlic and ginger. Remove salmon skin by sliding a knife between skin and flesh, angling the knife towards the skin. Cut salmon into 1 to 2-inch chunks.
- Marinate salmon
Combine lime zest and juice, garlic, ginger, soy, sambal oelek, 2 tablespoons sesame oil, and 1 teaspoon sugar. Add salmon chunks and toss to coat.
- Cook noodles
Meanwhile, bring a pot of water to a boil. Add broccolini and cook for 2 minutes. Remove with tongs or a slotted spoon. Add noodles to water and cook for 2 minutes. Drain well.
- Cook salmon
Heat 1 tablespoon of sesame oil in large nonstick skillet over high heat. Drain the salmon from the marinade (reserving marinade) and cook, turning for 1 ½ minutes until caramelized. Remove and wipe out skillet.
- Add vegetables
Add remaining oil to the skillet over medium high heat. Add ¾ of the scallions and stir fry for 30 seconds. Add the broccolini and the reserved salmon marinade. Cook, stirring, until broccolini is cooked, about 3-5 minutes.
Add ¼ cup of water, the noodles and the salmon. Cook, tossing gently until warmed throughout, about 2 minutes. Top with remaining scallions. Enjoy!