Asian Style Salmon Noodle Bowl
Asian Style Salmon Noodle Bowl is a quick and easy dinner idea with sockeye salmon marinated and pan seared over rice noodles with edamame, carrots, and cucumbers.
I don’t know about you, but I am a huge fan of noodle bowls. Whether they are Japanese, Thai, Chinese, or Vietnamese, I love them all. I just need the noodles, some protein, veg, a sauce and I am a happy camper.
I also love how easy they are to toss together. I often can make them when I have next to nothing in my pantry/fridge/freezer.
What is a Noodle Bowl?
Noodles have been around for centuries.
The most commonly accepted history of Asia's usage of noodles is from Marco Polo.
However, according to National Geographic, archaeologist have discovered a 4000 year old noodle bowl, thus negating Italy's claim to have introduced this now world-wide stable to China.
The former historian and food nerd in me went down a rabbit hole of research a couple of years ago when I learned this new tidbit. Up until then, I accepted the Silk Road version and even taught that to my former students.
Basically a noodle bowl is what it sounds like, a bowlful of noodles. Each Asian country has their own version, lending their unique flavors to the dish. Meat or other protein, vegetables, and sauces are the gist of a noodle bowl.
Asian flavors are some of my most favorite. Making stir-fries are a common occurrence in my house.
This sauce came about because I simply got tired of pulling out all the various jars I needed when I made a stir fry. Once I made this sauce, I knew it was going to be perfect on salmon. It would be great on our spot prawns and black cod too.
When preparing the rice noodles, it's best to follow the package directions. Some will require soaking in hot water, others will need to be boiled. In either case, using a fork to swish them around frequently is recommended.
Since we're eating this cold style, cooking to the full directions time is recommended.
Asian Style Salmon Noodle Bowl
- 4 portions sockeye salmon (4-6 oz each)
- ½ cup Easy Asian Inspired Everything Sauce; more if wanting to drizzle over assembled bowl
- 2 tbsp high heat oil (avocado, peanut, sesame, safflower, etc)
- 1 pkg rice noodles (14-16 oz)
- 1 cup edamame; thawed
- 1 cup cucumber; diced
- ½ cup carrots; shredded
- 2 green onions; sliced
- Bring the salmon to room temperature, pat dry.
- Pre-heat oven to 425°F
- Coat both sides of the salmon in about ¼ of the sauce, reserving the remaining ¼ cup; set aside.
- Prep the veggies.
- Prepare noodles according to package. (Some need to soak in a bowl of HOT water, some need to be boiled); Drain and set aside.
- Heat a skillet over medium high heat.
- Once hot (drops of water should sizzle, dance, and evaporate), add the oil to the skillet.
- Place the salmon skin side up in the skillet, searing the flesh for about 2 minutes.
- A crust will begin to form and you’ll be able to see it on the edges.
- Remove from heat.
- Using the reserved sauce, drizzled some fresh sauce over the skin.
- GENTLY flip the salmon, skin side down, the skillet will still be hot.
- Drizzle the remaining sauce over the top (fleshy) part of the salmon.
- Place in a hot oven and bake.
- Depending on how thick the salmon is, it will cook in 2-3 minutes to as long as 5-7 minutes.
- Remove from the oven when an instant read thermometer registers 135°F, set aside, the salmon will continue to cook and reach the desired 140°F.
- Remove the skin from the salmon; either flake or leave whole
- Place drained noodles in the bottom of a deep bowl
- Place the salmon in the center of the bowl.
- Add the vegetables all around.
- Drizzle with additional sauce, if desired.
- Garnish with the green onions.
- Serve and enjoy.