stir fried salmon noodles with broccolini

Caramelized chunks of salmon. Wavy, tender noodles that still hold their shape. A rich, syrupy marinade that soaks into the broccolini florets.
By: Anna Decker / 10/19/2015 /

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

Recipe steps:

  1. 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.

  1. 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.

  1. 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.

  1. 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.

  1. 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.

  1. Finish

Add ¼ cup of water, the noodles and the salmon. Cook, tossing gently until warmed throughout, about 2 minutes. Top with remaining scallions. Enjoy!