Miso Salmon with Soba Stir Fry

Soba noodles are a great option for dinner – they are a Japanese noodle made from buckwheat. They have a very similar texture to regular pasta, which is great because you can do so much with these. I was inspired to create a noodle stir fry packed full of vegetables and flavor and topped with perfectly seared salmon. This dish swaps out the rice for the soba noodles and will upgrade your typical stir fry to a new favorite. You can opt to ditch the salmon to make this meal 100% vegetarian and I will say, the noodles and vegetables alone are bomb – the salmon just adds an extra element of deliciousness.

For the Salmon:

  • 4 Salmon Fillet
  • 1/2 Cup Soy Sauce
  • 1/4 Cup Rice Vinegar
  • 2 Tbsp Sriracha
  • 3 Tbsp Miso
  • 1 Tbsp Honey
  • 1/2 Tbsp Minced Ginger
  • 6 Garlic Cloves, Chopped
  • 2 Tbsp Chili Onion Crunch Oil (*Optional, from Trader Joe’s)

For the Soba Stir Fry:

  • 1 Package Soba Noodles
  • 1 Red Pepper, Diced
  • 1/2 Yellow Onion, Sliced
  • 1/2 Cup Edamame
  • 1 Cup Broccoli
  • 1/2 Cup Shredded Carrots
  • 1/4 Cup Corn
  • 3 Green Onions, Diced
  • 1 Tbsp Sesame Seeds
  • 1 Tbsp Peanut Oil (*can sub avocado or olive oil)
  • Serves: 4
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 40 Minutes

To Make:

  1. In a mixing bowl, whisk together the soy sauce, rice vinegar, sriracha, miso, honey, minced ginger, garlic and chili crunch oil if using. Whisk well to fully incorporate the ingredients.
  2. Add the salmon to the mixing bowl and allow to marinade for 10-15 minutes.
  3. While the salmon is marinating, let’s start the stir fry. Heat a large pan over medium to high heat and add in the peanut oil (or sub for a different oil). Once hot, add in the red pepper and sliced onions and cook for 8-10 minutes. Add in the broccoli, carrots, corn, and edamame. Reduce the heat to low and continue cooking for another 10 minutes, stirring occasionally.
  4. Now, let’s cook the salmon – heat a large pan over high heat. Once hot, add the salmon skin side down to the pan and add in the excess marinade. Cook for 8 minutes then flip the salmon, reduce the heat to medium and continue cooking for another 10 minutes.
  5. While the salmon finishes cooking, bring a large pot of water to a boil to cook the soba noodles. Once the water is boiling, add the soba noodles and cook according to the package (should only take 3-5 minutes).
  6. Working simultaneously – turn off the heat to the salmon and remove the salmon from the pan, leaving all the excess sauce in the pan. Drain the soba noodles and transfer them to the extra sauce and toss them in it. Lastly, transfer the noodles and sauce to the veggie pan and toss to combine.
  7. Divide the noodles between 4 bowls and top each bowl with a salmon fillet. Finish off with a sprinkle of sesame seeds and diced green onions!

4 thoughts on “Miso Salmon with Soba Stir Fry

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