These Mango Avocado Soba Noodles with Sesame Salmon Poke are full of flavor and color…LOVE!
The beginning of this week started out grey, snowy, windy, and so cold. I’m not even going to sugar coat it in the least, it was cold…and it made for a rather brutal Monday. These fridged tempts and dark days have left me dreaming of warmer weather, longer days, and sunshine…love the the sunshine!! Thankfully by Wednesday afternoon the sun finally surfaced, and though it is still very cold at night, it’s amazing to see the sun again.
I am pretty positive that I am not the only one craving warm days, sun and signs of spring, so while we all wait for that to finally happen, I thought I would brighten our days with one of the most colorful (and delicious) soba noodle bowls.
I made this recipe a couple of weeks ago on a whim. I was just feeling the need for something really fresh. I happened to have the most gorgeous wild caught salmon on hand, so I knew I wanted to make some kind of salmon poke…with mango, because again, I was clearly feeling the tropical vibes. I pulled a few ingredients from my pantry and just kind of put this together. At the time, I wasn’t planning on posting the recipe, but as I started assembling, I quickly realized that I would definitely need to share this with you guys. I mean, the salmon poke alone is worth sharing, but add the noodles? Yup, a must share, and truly one of my favorite recipes of the month. The flavors are some of my favorites.
I’m not sure if you guys have noticed, but poke is definitely having its moment right now. If you guys are into it, I highly, highly recommend The Poke Cookbook. It’s filled with so many amazing poke recipes. I’m dying to make the Poke Nachos on page seventy-six.
Ohhhhh…IDEA, what if I made a poke recipe on Facebook Live tomorrow? Would you guys be into that? Sounds fun to me…
Anyway, back to soba and salmon talk!
Like I said, I am pretty am much head over heals in love with this recipe. It’s fast to make, super healthy, and loaded with so many flavors. Lots of Asian fusion mixed with a little Hawaiian flare!
The noodles are tossed with a light tahini sauce, fresh mango, peas, and avocado. The mango is really KEY to this noodle bowl, as it adds a pop of sweetness and balances out the spice. The salmon poke is a simple ginger garlic marinade, but don’t let the short list of ingredient fool you, as long as you have good salmon, the poke going to be so delicious. You could also use sushi grade ahi tuna. Both would be great, but I’m personally loving the salmon right now.
This recipe comes together so fast. I’m talking under thirty minutes fast, and the leftovers are great warm or cold the next day for lunch. Umm, dinner and lunch in one? Yes, please!
ps. Personally, I am all about these noodles WARM, but then even in the summer, I don’t like cold food…that is unless we’re talking ice cream, in which case I am madly in love.
In other very random news, my grandma has been sick (thoughts and prayers for my grandma please 🙏) so my mom is now in Florida visiting my grandparents. This means that my dad is left with my little sister Asher all by himself…ah yikes. OK not really, my dad is great with her, but Asher has been coming over while my dad hits the gym after school and she has been making a lot of appearances on my Instagram lately. It’s funny because a lot of you think she’s my kid…she’s obviously not, but she kind of loves being on camera and reading everyone comments. She especially loves everyone who comments on her outfits…the kitty leggings are from H&M guys! 🙂
We actually made this recipe together the other day, and while she was totally grossed out by the fish, she did say that she loved the pink color. Someday I will get her to try fish. Someday.
Until then, more for me, right? Yup. Yup.
Ok and with that, I feel as though I am rambling again. So soba poke noodles tonight, right? Yes, perfect way to end out the week and welcome us into FRIDAY?! Sounds like a plan to me.
Mango Avocado Soba Noodles with Sesame Salmon Poke
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon honey
- 1 inch fresh ginger, grated
- 1 clove garlic, minced or grated
- 1 pound sushi grade salmon cut into chunks
- 12 ounces soba noodles
- 3 tablespoons sesame oil
- 4 green onions, chopped
- 1/4 cup tahini
- juice of 1/2 a lemon
- 2 tablespoons oyster sauce
- 1 mango, cut into matchsticks
- 1 cup snap peas
- 1 avocado, diced
- 1 Persian cucumber, sliced
- sprouts, sesame seeds, and or hot chili sauce for serving
In a bowl, whisk together the soy sauce, vinegar, honey, ginger, and garlic. Add the salmon and toss to combine. The salmon can marinate for up to 8 hours in the fridge.
Cook the soba noodles according to package directions and rinse under cold water.
Heat a large skillet over medium high heat and add 1 tablespoon oil. Add the green onions and cook 30 seconds to 1 minute. Remove the skillet from the heat and add the soba noodles and toss to combine. Add the tahini, lemon juice, and oyster sauce, gently tossing to combine. Add the mango, snap peas, and avocado, gently tossing once more.
Divide the noodles among bowls and top with salmon, cucumbers, sprouts, and sesame seeds. Enjoy!
Plus, if you need a little cheering up, just look at this bowl of food. Literally just makes me smile. <–major dork alert.