Ingredients:
1 inch ginger, grated
1 clove garlic, grated
3.5 Tbsp soy sauce (sub tamari or liquid aminos)
3.5 Tbsp cup agave, maple syrup, or honey
2 green onions, green ens sliced
5 oz salmon, chopped into cubes
2 oz soba noodles (sub any kind of noodles)
½ cup water
1 tsp cornstarch
⅓ jalapeno, seeded and chopped into half circles
1 carrot peeled into ribbons
⅓ cucumber sliced
⅙ red onion sliced, sub red cabbage
⅓ mango, sliced
⅓ cup edamame (optional)
Sesame seeds
For Quick Pickling Veggies - Optional:
⅓ cup vinegar, any kind works, a mixture of different kinds also works
⅓ cup water
1 Tbsp granulated sugar
⅓ Tbsp salt
Sriracha Mayo:
⅓ cup mayonnaise
1 Tbsp sriracha (if you’re not into spicy, sub ½ the sriracha with ketchup)
⅙ lemon for juices
Pinch salt to taste
Directions:
Optional quick pickled veggies: combine the water, vinegar, sugar, and salt in a small pot and bring it to a boil. Meanwhile, add the veggies you want to pickle (cucumber, red onion, jalapeno, or carrots) to separate jars or containers (or you can pickle them all together) and pour the boiled liquid over them. I just pickled the red onion and cucumber. Press the veggies into the liquid with a wooden spoon so they’re covered. If there’s not enough liquid, add equal parts water and vinegar. Let them sit at room temperature for about an hour, then move them to the fridge. Pickled veggies can keep for at least a week in the fridge!
Add the salmon cubes to a bowl. To a measuring glass, add the soy sauce, sweetener, ginger, and garlic. Add about 1 Tbsp sliced green onion too. Stir well, then taste and adjust flavors as desired. You can also add a little sriracha if you like spicy! Pour HALF the sauce over the salmon and let it marinate for 15-20 minutes. Set the remaining half aside.
Cook the noodles according to the package and set aside.
In a skillet or saucepan (one big enough to fit the noodles). Heat the remaining half of the sauce over a medium-high flame until it starts to bubble (about 3 minutes). Meanwhile, stir the cornstarch and water together in a cup or bowl. Once the sauce is bubbling, pour in the cornstarch slurry and turn the heat up. Stir constantly until the sauce thickens a bit (2-3 minutes). It doesn’t have to be super thick, but shouldn’t be watery. Turn off the heat. Add the noodles to the skillet and toss them in the sauce.
Cook the salmon: Heat up olive oil or vegetable oil in a non-stick pan for 2-3 minutes. Add the salmon cubes (try to keep as much marinade out of the pan as possible) and let them cook for no more than 10 minutes over medium heat, rotating the pieces frequently. Salmon cooks fast and you don’t want to overcook it! Set the salmon aside and let it cool.
Assemble: Divide the noodles between three containers so they cover the bottom. Add veggies (including ones you may have quick-pickled) on top, leaving room for the salmon. Have fun with the presentation! Add the salmon to the bowls. Add mango and garnish with sesame seeds.
Sriracha Mayo: Combine the mayonnaise, sriracha, lemon, and salt in a measuring glass or bowl. Mix with a form or whisk. Taste and adjust if needed!! Divide the sauce between small containers or just add it to the one big container (the idea is to keep it on the side).
Photo Credit: Canva by Mariha-kitchen from Getty Images