Red Meat Allergy Friendly Black Pepper Salmon Noodle Bowls with Snow Peas
Total time35 min
Prep time15 min
Cook time20 min
4.8(24)
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Learn more āIngredients
4 servings
For the noodles
- 8 oz dried ramen noodles or thin wheat noodles
- 1 tsp sesame oil
For the glaze
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp honey
- 1 tsp rice vinegar
- 1 Ā½ tsp coarsely ground black pepper
- 1 tsp cornstarch
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on or skinless
- Ā½ tsp salt
- 1 tbsp neutral oil (such as avocado oil or canola oil)
For the broth
- 2 cups low-sodium chicken broth
- 1 cup water
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp fresh ginger, finely grated
- 2 garlic cloves, minced
For the vegetables
- 8 oz snow peas, trimmed
For serving
- 3 scallions, thinly sliced
- 1 tsp sesame seeds (optional)
- chili oil or chili flakes, for serving (optional)
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the ramen noodles according to package directions until tender. Drain, toss with 1 tsp sesame oil to prevent sticking, and set aside.
- 2
In a small bowl, whisk together the soy sauce, oyster sauce, honey, rice vinegar, coarsely ground black pepper, and cornstarch until smooth. Set the glaze aside.
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