Servings4
Ingredients
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Instructions
- Cook the noodles according to the package directions, rinse briefly if they will be served cold, and reserve a little cooking water.
- Whisk soy, ginger, chili and sesame with the soy, citrus or stock ingredients listed to make a balanced sauce. Prepare crunchy vegetables and garnishes.
- Cook fresh salmon separately until just done, or add smoked salmon off the heat. Toss the noodles with the sauce and vegetables, loosening with a splash of cooking water if needed.
- Top with sesame, peanuts, herbs or citrus as listed and serve with ramen broth with greens and crushed peanuts.
Kitchen note: Reserve a little cooking water and stir it into the sauce as needed so it clings to the pasta or rice.
Why you'll like this recipe
- Soy, ginger, chili and sesame gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: ramen broth with greens and crushed peanuts.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Reserve pasta water before draining; its starch helps the sauce cling.
- Add smoked or cured salmon at the end so it warms without becoming tough.
- Keep cream sauces at a gentle simmer rather than a hard boil.
What to serve with it
Serve with ramen broth with greens and crushed peanuts. Add extra lemon or herbs at the table if you want a fresher finish.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 2 days. Reheat gently; the salmon can become dry if overheated.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare parts ahead?
Yes. Wash and cut the vegetables and mix the sauce or dressing in advance. For the best texture, cook the salmon close to serving time.