STEAMING HOT NOODLE-BAR BOWL IN YOUR OWN KITCHEN.

Make this Flaky Salmon & Asparagus dish, super creamy Zucchini Noodles & Avocado Pesto and vegan Rainbow Noodle bowl!

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WHOLE WHEAT NOODLES WITH SALMON AND ASPARAGUS

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Turn your own kitchen into a Noodle-bar

Who doesn’t give in for a steaming bowl of flaky pink salmon, sprinkled with black sesame seeds on a cushion of satisfying noodles, and super fresh veggies.

I surely do!

Now, you can have your own Quick & Easy noodle-bar bowl in the comfort of your own kitchen.

I’m such a fan of sesame seeds. Literally, sprinkle it on almost everything. It’s is a super quick and simple way to add a ton of protein and filling fiber to your meal. Whether you sprinkle them on top or puréed into a paste. And aside from that delicious flavor, it gives every dish that little bit of extra flair.

If you’re wondering if there are any differences between the white and the black sesame seeds. Here are my thoughts.

Black sesame seeds, my personal favorite, tend to have a deep, rich and stronger aroma and a taste that’s smokier and nuttier than their white counterpart. Think a little between exceptionally dark chocolate and coffee. With a subtle note of herb and spice. You can perfectly draw those notes out with green veggies and citrus.

White sesame seeds tend to be on the sweeter side. They have the aroma of vanilla, roasted peanuts, lightly caramelized milk and honey. They match perfectly with all those things.

White sesame seeds compliment a range of fruits too, berries, for example, especially sweet ones. They are also a great finishing touch for vegetables like cauliflower.

Black seeds have their hulls intact, whereas white seeds have their hulls removed. The taste difference is very subtle though but combined with the right foods, always a success.

Serve the salmon pieces on a cushion of whole wheat (Japanese) noodles for a true power noodle bowl that leaves you nothing but satisfied.

Give this hot bowl of beautifying ingredients a try this weekend!

For a more tasty salmon and noodles inspiration, check out this ONE sheet pan Lemon Salmon & Parmesan Asparagus recipe. See how you can easily make these skin glowing, creamy Zucchini noodles with Avocado pesto and your own bowl of vegan Rainbow Zucchini Noodles!

 

  • WHOLE WHEAT NOODLES WITH SALMON AND ASPARAGUS
  • WHOLE WHEAT NOODLES WITH SALMON AND ASPARAGUS

WHAT

1 serving
1 Serving

100 g skinless salmon filet

100 g green asparagus

65 g (japanese) whole wheat noodles

1/2 tablespoon soy sauce

1/2 tablespoon japanese rice vinager

1/2 tablespoon ginger syrup

1/2 tablespoon honey

1/2 tablespoon sesame oil

1/2 teaspoon wasabi

1 tablespoon black sesame seeds



HOW

  1. Slice the salmon in smaler pieces

Make the marinade:
  1. In a bowl: Add and mix the vinegar, soy sauce, honey, ginger syrup, wasabi and sesame oil.

Marinade the salmon:
  1. Add the salmon, make sure it's coated with marinade. Put in refrigerator for an hour.

Cook the noodles:
  1. Bring a pan with water to a boil and cook noodles as instructions on the package.

Prepare asparagus:
  1. Bring a small pan with water to a boil. Cut off ends of asparagus and cook briefly for 3 min. Drain in colander and set aside.

Fry and serve:
  1. Take salmon out of marinade and set aside. Pour left over marinade in frying pan, fry asparagus 2-3 min.

  2. Sprinkle salmon pieces with black sesame seeds, add to frying pan and fry for 2 min.

  3. Add noodles to the hot pan and mix all ingredients so everything is hot and flavours well blended.

NOTE

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