Sesame Soba Noodles with Flaked Salmon
January 11th, 2022Our Alaskan Take on Takeout Sesame Noodles
This quick recipe for sesame noodles is an adaptation of a dish that can be traced back to one created by Shorty Tang, a chef who popularized sesame noodles through his restaurant in New York City. But we’ve put an Alaskan spin on the dish by adding flaked salmon.
Faster than takeout and made with heart-healthy wild-caught seafood, our version of sesame noodles with flaked salmon takes just 20 minutes to make. Hot smoked sockeye salmon is a great option to flake into these noodles, as is leftover, cooked salmon.
We are partial to using buckwheat soba noodles, since salmon and buckwheat are a classic combination of flavors. However, somen noodles, udon, or even spaghetti can all be used instead, if you can’t find buckwheat soba in your grocery store.
The noodles are tossed in a nutty and zesty no-cook sauce made from soy sauce, roasted sesame oil, rice wine vinegar, and tahini. Plus, tons of ginger and garlic, and sriracha if you like things spicy. For a little texture, you can mix in shredded cabbage, scallions, and cilantro. Or, try using carrot matchsticks, shaved asparagus, blanched green beans, or even baby spinach.
Sesame Soba Noodles with Flaked Salmon
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
5 minutes
Total time
15 minutes
Yield
4 servings
Ingredients
- 8 ounces (usually about 2 or 3 bundles) dried buckwheat soba noodles
- 3 tablespoons soy sauce
- 2 tablespoons roasted sesame oil, plus a splash
- 2 tablespoons rice wine or apple cider vinegar
- 2 tablespoons tahini
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- Sriracha, to taste, optional
- 1 (8-ounce) package hot smoked sockeye salmon or 2 (6-ounce) cooked salmon fillets, flaked
- 2 cups shredded cabbage
- 2 scallions, finely sliced
- 1 cup cilantro, roughly chopped
Instructions
1. Bring a large pot of water to a boil. If you haven’t prepped your ingredients yet, this is a great time to do it. Once water reaches a full boil, drop noodles in and cook according to directions, about 5 or 6 minutes. Lower heat slightly if pot begins to boil over.
2. While the noodles are cooking, in a large bowl whisk together soy sauce, 2 tablespoons of sesame oil, rice wine vinegar, tahini, ginger, garlic, and sriracha to taste. Set aside.
3. Drain cooked noodles in a strainer or colander and immediately rinse with cold water to halt cooking. Shaking out as much water as you can, then toss with a splash of sesame oil to prevent noodles from sticking together.
4. Transfer noodles to the bowl of soy-sesame sauce, tossing to coat evenly. Mix in salmon, cabbage, scallions, and cilantro until distributed throughout the noodles. Serve now or chilled.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
