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–+ servings

Salmon With Soba Noodles And Sugar Snaps

Couverts4
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Equipment

  • 5-quart Dutch oven

Ingredients

  • 1 tablespoon sesame oil
  • 1 tablespoon finely chopped fresh gingerroot
  • 2 cloves garlic finely chopped
  • ¼ cup honey
  • 4 cups water
  • ½ cup reduced-sodium soy sauce
  • 6 green onions sliced diagonally, white and green parts separated
  • 2 carrots cut into matchstick pieces (about 1 cup)
  • 1 lb skinless salmon cut into 1-inch cubes
  • 6 oz uncooked soba buckwheat noodles
  • 1 box 9 oz frozen sugar snap peas
  • 1 tablespoon lime juice

Instructions

  • In 5-quart Dutch oven or saucepan, beat oil, gingerroot, garlic and honey with whisk.
  • Beat in water and soy sauce.
  • Heat to boiling over high heat.
  • Add white parts of green onions, the carrots and salmon; return to boiling.
  • Reduce heat to low and simmer 2 minutes, then increase heat to high.
  • Add noodles; heat to a simmer.
  • Reduce heat to medium; cook 6 minutes longer.
  • Meanwhile, microwave frozen sugar snap peas as directed on box 3½ minutes; let stand 1 minute.
  • Stir into noodle mixture.
  • Cover; remove from heat, and let stand 1 minute.
  • Stir in lime juice; top with green parts of green onions, and serve.

Notes & Wine Advice

Quick Variation:
Trade angel hair pasta for soba noodles in a pinch.

Nutrition values

Calories: 510 kcal
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Course; Fish / Main Course / Noodels / One Pot Dinner