Salmon and Enoki Stir-Fry with Shanghai Noodles Tasty Recipes

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Salmon and Enoki Stir-Fry with Shanghai Noodles

"An excellent salmon and enoki mushroom stir-fry served over seasoned Shanghai noodles. Garnish with toasted sesame seeds."

Ingredients :

• Marinade/Sauce:
• 1 large lemon, zested and juiced
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 1 tablespoon grated ginger
• 3 cloves crushed garlic
• 1 teaspoon sesame oil
• 1/4 teaspoon cayenne pepper, or to taste
• 1/4 teaspoon ground black pepper to taste
• 1/2 pound Atlantic salmon - skinless, boneless, cut into 1-inch cubes
• 3 cups vegetable stock
• 1 tablespoon walnut oil, or as needed
• 2 medium carrots, thinly sliced on the diagonal
• 3 stalks celery, thinly sliced on the diagonal
• 1 medium onion, halved lengthwise and thinly sliced
• 16 ounces fresh Shanghai-style noodles
• 1 1/2 cups bean sprouts
• 1 cup enoki mushrooms, roots removed and stalks separated
• 3 green onions, chopped

Instructions :

Prep : 40M	Cook : 4M	Ready in : 1H

• Combine lemon zest, lemon juice, honey, soy sauce, grated ginger, crushed garlic, sesame oil, cayenne pepper, and black pepper in a small, high-sided bowl. Whisk marinade to combine.
• Place salmon in a bowl; just before starting to cook, pour 1/2 the marinade over the fish.
• Pour stock into a large pot and bring to a simmer.
• Heat oil in a wok over medium-high heat. Add carrots and stir-fry for 3 minutes. Add 1 tablespoon of stock. Add celery, onion, and an additional tablespoon or 2 of stock. Stir-fry until starting to soften but still crisp, about 4 minutes. Transfer vegetables to a warm bowl.
• Pour salmon and marinade into the wok. Increase heat to high and cook for 2 minutes. Return vegetables to the wok and reduce heat to low. Cook and flip the contents of the wok to gently, without stirring. Add a small amount of stock and cook 2 minutes more.
• Add noodles to the pot with the simmering stock; do not break them apart.
• Add bean sprouts, mushrooms, and remaining marinade to the wok. Simmer and flip to combine, 4 to 6 minutes more.
• Serve salmon stir-fry over cooked noodles; garnish with green onions.

Notes :

• Frozen ginger is much easier to grate.
• If your vegetable stock is salt-free, season it with some light soy sauce and a little cayenne and black pepper.

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