Bryan took some action shots last night while I was combining all of the food I made earlier this week into one dish. I made plenty of Asian-style Salmon because I knew the leftovers would be even tastier after soaking up the sauce overnight, and even better with some noodles. I planned even further ahead by barbecuing 1 large zucchini, tossed with olive oil and garlic salt, that I then had to hide from Bryan.
Ideally, I would have used the the thin, Chinese egg noodles Mom taught me how to stir-fry for Chow Mein, but all I had was Top Ramen, which proved a delicious substitute. Just be sure to break up the noodles before you cook them, otherwise they're way too long and will just get tangled when you try to stir-fry them.
Salmon Chow Mein
3 packages Top Ramen
3 T. sesame oil, divided
2 cups leftover Asian-style Salmon, broken up in chunks, with sauce
1 zucchini, cut in bite-size pieces
2 green onions, sliced
1 jalepeno, minced (optional)
3 T. soy sauce
1 T. sugar
1 T. rice vinegar
Break up the Top Ramen, then cook according to package directions and drain well.
Meanwhile, heat a nonstick frying pan over medium-high heat. Coat the pan with 1 T. of sesame oil, then stir-fry a third of the Top Ramen, a third of the green onions, and a third of the jalepeno, if using. You'll want to move the noodles around the pan ever 30 seconds or so, being sure to turn them with a spatula a couple of times. Transfer noodles to large bowl when they start to dry out, then repeat with the remaining noodles. Each batch should take 3-5 minutes.
Mix together the soy sauce, sugar and rice vinegar, then add to the noodles and mix well.
Place the zucchini and salmon in the same pan until heated through, then add to the noodles and stir until mixed well.
No comments:
Post a Comment