Sake and Ginger Soba Noodle Salmon Stir Fry.
Happy first Monday of the year!
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I still cannot believe we are into 2015 already (the rate at which time flies is so scary!!).
Like most people, I am ready for a fresh start to the new year. I have a new home, new goals and tons of new foods that I cannot wait to try out in 2015. Last year one of my goals was to try to simplify my recipes. Meaning not so many ingredients and I think I did semi-ok. This year I am planning on doing the same, BUT at the same time I want to venture even further out of my comfort zone and try foods new to me.
Foods from other cultures and regions of the world. New foods keep me excited and on my toes. They help me to learn about new flavors and what works…and what doesn’t. I would SO love to hear from you guys about what kinds of recipes you might want to see. I put a shout out on Facebook last week, but I think everyone was still in a holiday daze because I only got a few responses. So please tell me, what do you want to be eating this year?
I know we are only 5 days in, but so far the year has been pretty good. We have had snow, time with family, but also some business. Even though I am living in the barn, work is still going on. Honestly, I moved in WAY too early. The only room that is really complete is the kitchen and it’s really not even complete. I am still missing the hood above my range, light plates over the light switches, my ice maker needs to be hooked up and the paint needs to be finished. Nothing super major, so it totally works for me. Oh but um – my ovens? Yeah, they of course are already having issues. Seriously, all ovens HATE me with a passion. I swear, I am cursed.
They work, but you have to do all this stuff to get them to work. It’s too hard to explain in a post, but Jimbo the appliance guy is already scheduled to come out. Ya hoo!
I PROMISE to write some posts about the barn within the week (probably over the weekend) and include photos, words and my thoughts on the choices I made. I took a bunch of pictures on Sunday, but you guys, I have to warn you that nothing is finished. Just gotta throw that out there.
So, most of our family left on Sunday, but I think we are still trying to recover and catch up a bit from the holidays. Is it the same for you guys? The last two weeks just flew by. We all tried to fit in way too much and now that January is here, I am ready for some organization and cleanliness….UGH, wait a second? Cleanliness? Yeah, right I am living in a full on construction zone. I clean the dust-up at night and it’s back again in the morning. What?!?! Oh I can’t wait until the barn is all finished and pretty.
Soon enough, soon enough. Gotta think positive thoughts. Positive thoughts…Just keep swimming, swimming, swimming, just keep swimming.
I had to. Sorry. Not sorry.
Ok, ok. Let’s finally talk about this delish Sake and Ginger Soba Noodle Salmon Stir Fry.
I’m going with the fresh theme here today I made us a super simple 30-minute, HEALTHY as can be meal. It really does not get better than this bowl of noodles right here. It’s packed to the brim with healthy proteins, fats and fiber filled carbs and… it’s even cheese-less and gluten-free. Honestly, I didn’t know I had a meal like this in me. Whoa. See, I told you I wanted to start the year out fresh!
AND it is so easy to make. It’s takes maybe 30 minutes start to finish and, assuming your family eats seafood, everyone will love it. I made this while all of our family was here. My cousins all eat fish, so this was gone so fast that my dad didn’t even get to try any. I have to say, I was a little bummed because he loves salmon. Oh well, I guess this means I will be making it again very soon.
Even though this is a bright and healthy meal, it’s still super cozy and perfect for these winter nights. I mean, hello warm soba noodles!
Oh, oh! And then you can pack up the leftovers (if there is any) and take them to work the next day. I mean, you can even eat them cold. I never would because I am crazy for hot food (especially in the cold!), but if that’s your thing, go for it.
But really, nothing is better than an easy dinner that doubles as the next days lunch too. Yes and yes!!
And finally? Don’t you just love these colors? I mean it’s mid winter and we can still get gorgeous, colorful and flavor filled packed food. Eating winter’s best fruits and vegetables!
Sake and Ginger Soba Noodle Salmon Stir Fry.
Course: Main Course
Keyword: stir fry
This stir fry is packed to the brim with healthy proteins, fats and fiber filled carbs and... it's even cheese-less and gluten-free
- 3/4 cup sake divided
- 1/4 cup + 2 tablespoons low sodium soy sauce divided
- 2 tablespoons fresh ginger grated
- 2 cloves garlic minced or grated
- 2 teaspoons sambal oelek chili paste
- 2 tablespoons sesame oil plus more for cooking
- 1 1/2 pounds salmon cut into bit size pieces
- 6 green onions chopped
- 2 bunches broccolini stalks halved lengthwise
- 1 1/2 cups frozen edamame
- 1 (3 ounce) box soba noodles
- 2 tablespoons toasted sesame seeds
- 1/4 cup roasted cashews
- In a medium bowl, combine 1/4 cup of the sake, 1/4 cup of the soy sauce, the ginger, garlic sambal oelek and sesame oil. Whisk until combined, now add the salmon and gently toss. Allow the salmon to sit in the marinade for 10-30 minutes.
- Meanwhile cook the soba noodle according to package directions, draining and then rinsing with cold water to stop the cooking.
Heat about a tablespoon of sesame oil in a wok or high sided skillet over high heat. Remove the salmon from the marinade, reserving the marinade for later. Cook the salmon, turning for 2-3 minutes until just cooked and lightly caramelized. Be careful when turing the salmon as it is delicate. Remove and repeat with the remaining salmon.
- Add another tablespoon of oil to the wok. Add the green onions and stir fry for 2 minutes . Add the 1/4 cup sake, broccolini, edamame and the reserve marinade. Cook, stirring, for 3-5 minutes until liquid has reduced slightly. Add the remaining 1/4 cup of sake and remaining 2 tablespoons of soy sauce. Toss the soba noodles, along with the salmon and all of the juices from the salmon, into the wok. Toss well, cook another 3-4 minutes or until warmed throughout and the sauce has thickened. Serve with sesame seeds and cashews.
And now? Can it just be noodle time already? Yes, please!