Vietnamese Stir Fry with Salmon and Noodles
Vietnamese Stiry Fry with Salmon and Noodles
I'm a huge fan of Vietnamese food. There's no shortage of Vietnamese restaurants in NYC. I love trying new restaurants and then recreating dishes to make them healthier AND "just right." Vietnamese food is so satisfying because it uses the 5 fundamental flavor profiles: sour, bitter, sweet, spicy, and salty. This dish is loaded with veggies. I also use wild caught salmon for some omega 3's. You can sub for wild caught shrimp, organic chicken, or tofu to keep it vegetarian. I add some baking soda to the water after it boils. This provides a chewy texture for the noodles. The coconut aminos and fish sauce add umami (leave the fish sauce out for vegetarian and just add a little more coconut aminos). The honey, of course, adds a slight sweetness and the rice wine vinegar balances it out with acidity. Don't raise your eyebrows with the freshly grated parm. It coats the noodles to make a thicker sauce. Try and tell me it's not "just right."
Equipment
- medium sauce pot
- large saute pan
- small bowl
- collander / sieve
Ingredients
- 8 oz ramen noodles or linguini
- 12 oz wild caught salmon
- 1/2 head organic green cabbage
- 1/2 organic red bell pepper
- 2 organic carrots
- 3 garlic cloves minced
- 5 organic scallions
- 1 tbs raw organic honey
- 1 tbs rice wine vinegar
- 2 tbs coconut aminos divided
- 1/2 tsp fish sauce divided
- 1/4 cup freshly grated paremsan cheese
- 1 tsp toasted sesame seeds
- 1 tbs baking soda
- kosher salt Diamond Crystal https://amzn.to/3ZRuGXG **
- fresh cracked black pepper
- organic olive oil
Instructions
- Bring a medium sauce pot filled with water to a boil. After it comes to a rapid boil, add the baking soda and then the noodles and cook 1-2 minutes less than al dente instructions. Reserve 1/2 cup of pasta water.
- Meanwhile, peel the carrots and cut into matchsticks. Finely chop the cabbage, dice the bell pepper, mince the garlic, and the scallions, separating the green and white parts.
- In a small bowl, mix the honey, rice wine vinegar, coconut aminos, and the fish sauce.
- Pat the salmon dry really well. Season with 1/8 tsp of kosher salt on each side and a few grinds of fresh cracked black pepper. In a large saute pan over medium high heat add a tbs of olive oil. When it's very hot, add the salmon and cook for 4 minutes undisturbed. Flip. Pour half of the coconut aminos mixture on the salmon. Cook for another 2 minutes. Remove the salmon and set aside.
- In the same pan used for the salmon, reduce the heat to low, add another tbs of olive oil if it's dry. Add the white parts of the scallions, carrots, and bell peppers. Add a pinch of kosher salt and a few grinds of fresh cracked black pepper. Cook for 2 minutes, until softened. Add the garlic and cook for a minute until fragrant. Add the cabbage. Add a pinch of kosher salt and a few grinds of fresh cracked black pepper. Cook for 5 minutes, until the cabbage has wilted. Add the remaining coconut aminos mixture. Season with another pinch of kosher salt and a few grinds of fresh cracked black pepper. Mix to combine. Add the noodles and 1/4 cup of the pasta water (adding more if it's dry). Shut off the heat, add the freshly grated parmesan cheese and stir to combine.
- To plate, divide the pasta and veggies between the plates. Place the salmon on top and garnish with the green parts of the scallions and some toasted sesame seeds.
Notes
** Amazon Affiliate - I may receive compensation. Â
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2 Comments
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Mamta Kaji
😋
Love the option of using a different protein!
Zahavalox
<3. Thank you!