Asian Style Salmon Noodle Bowl
This Asian Style Salmon Noodle Bowl is comfort food at its finest. Full of delicious healthful ingredients, this bowl of goodness will warm you from the inside out.
Sizzlefish salmon is a species that consistently delivers very levels high of omega-3 fatty acids and is packed with protein. The omega-3s found in salmon help reduce the risk of heart disease, while promoting a range of benefits from better brain function to healthy joints and skin. Salmon's high protein levels help boost metabolism and increase muscle mass. It is a great source of selenium, which can help fight heart disease, cancer, mental decline, and fight thyroid disease. Salmon is also a significant source of phosphorus, which helps in the formation of bones and teeth.
This recipe is truly a bowl of pure comfort. The weather is getting cooler outside and we are all looking for something easy and comforting with this change in the season. Fully of warm delicious broth, rich flaky salmon and crisp vegetables, this bowl has a bit of everything for you. Grab a cozy blanket and this Asian Style Salmon Noodle Bowl when the weather starts to get cold outside.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 2 servings
- 2 Eggs
- 110 grams Rice Noodles, cook according to package directions
- 32oz Vegetable Broth
- ¼ cup Coconut Aminos or Soy Sauce
- 1 TBSP Fresh Ginger, grated
- 2 Garlic Cloves, crushed or grated
- 1 tsp Chili Flakes
- 2 Sizzlefish Salmon Fillets
- 2 cups Sugar Snap Peas
- 8 Baby Bella Mushrooms
- Salt, to taste
- Pepper, to taste
- 1/3 cup Fresh Cilantro, coarsely chopped or torn
- 2 TBSP Spring Onion, sliced thin
- Toasted Sesame Seeds, garnish
- Place the sesame seeds in a medium skillet and place on the stove. Heat over medium heat stirring occasionally. When they become golden and fragrant, remove the seeds from the heat. This will take between 3-5 minutes.
- In a small pot, bring water to a boil for the eggs. When the water comes to a boil, gently add the eggs to the boiling water. Cook 7 minutes for jammy yolks and 9 minutes for firm yolks. When the eggs are cooked, transfer the eggs to the cold water bowl (changing the water to cool it off again) and let them cool completely.
- Place vegetable broth, coconut aminos or soy sauce, ginger, garlic, and chili flakes in a large saucepan or skillet. Cover with a lid and bring to a boil. Once the mixture comes to a boil, reduce to a simmer. Salt and pepper the salmon fillets. Gently place the fillets in the simmering stock mixture.
- Simmer covered for 10 minute. Then add the sugar snap peas and sliced mushrooms to the pot. Cover and cook for an additional 5 minutes or until salmon is fully cooked and opaque throughout. The cooked salmon should register 115° on an instant read thermometer.
- To build your bowl, place noodles in the bottom of the bowl. Place the salmon to the side of the noodles. Next, ladle the broth and vegetables over the salmon fillets and noodles. Garnish the bowl with chopped cilantro, sliced scallions and toasted sesame seeds.
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