Seared Salmon Noodles With Scallions

By mschweickert

Ingredients

• 12 ounces udon noodles, uncooked
• 1/4 cup rice wine vinegar
• 1 1/2 tablespoons sesame oil
• 1/4 cup plus 2 teaspoons canola
• 6 ounces snow peas, 
thinly sliced (about 2 1/4 cups)
• 2 carrots, thinly sliced
• 1 1/4 pounds skinless salmon fillet, cut into 
4 equal portions
• 1/2 teaspoon kosher salt
• 1/2 cup roughly 
chopped roasted, salted peanuts
• 1/4 cup thinly sliced scallions

Details

Servings 4
Preparation time 25mins
Cooking time 25mins
Adapted from realsimple.com

Preparation

Step 1

Cook the noodles according to the 
package directions; drain and rinse.

Combine the vinegar, sesame oil, and 
3½ tablespoons of the canola oil in a large bowl. Add the noodles, snow peas, and carrots; toss to combine.

Heat the remaining canola oil in a large nonstick skillet over medium-high. 
Add the salmon and sprinkle with the salt; cook 1 minute. Reduce heat to medium-low; cook until golden brown on the bottom and mostly cooked through, about 4 minutes. Turn and cook 2 minutes. Transfer to a plate; let cool slightly.