Ramen Noodle Bowls with Hoisin Salmon
Ramen Noodle Bowls with Hoisin Salmon
Ingredients
- 2 tbsp (30 ml) hoisin sauce
- 1 tbsp (15 ml) low-sodium soy sauce
- 1 tsp (5 ml) rice vinegar
- 1 tsp (5 ml) toasted sesame oil
- 1 lb (450 g) salmon fillet without skin, cut into 12 pieces
- 1 tbsp (15 ml) vegetable oil
- 3 packages (120 g each) instant ramen noodles (see note)
- 1 cup (150 g) frozen green peas
- 3 tbsp (45 ml) toasted sesame oil
- 3 tbsp (45 ml) low-sodium soy sauce
- 1 tbsp (15 ml) rice vinegar
- ½ tsp (2.5 ml) sambal oelek
- 2 celery stalks, very thinly sliced
- 2 green onions, thinly sliced
- 3 tbsp mint leaves, torn
- 3 tbsp cilantro leaves, torn
- Toasted sesame seeds
Instructions
- In a bowl, whisk together the hoisin, soy sauce, vinegar and sesame oil. Add the fish and mix to coat well in the marinade.
- In a large non-stick skillet over medium heat, brown the fish in the vegetable oil for 2 minutes or until nicely browned. Flip the fish pieces over and cook for another 2 minutes so it’s still pink at the centre. Set aside on a plate.
Ramen Noodle Bowls with Hoisin Salmon