You may ask: but where’s my broth? We promise your ramen noodles will be perfectly happy once tossed with our three star ingredients: fiery sambal olek, nutty sesame oil, and lots of fresh spicy ginger. And so will you! Get ready to slurp. Cook, relax and enjoy!
What You’ll Need:
1 bunch broccolini
1 clove garlic
1 oz fresh ginger
2 oz low sodium, gluten free soy sauce
1 teaspoon sambal oelek
2 oz toasted sesame oil
12 oz salmon
5 oz ramen noodles
zester or microplane
large nonstick skillet
Zest and juice lime. Thinly slice scallions. Trim broccolini stalk ends and cut in half lengthwise. Peel and grate garlic and ginger. Remove salmon skin by sliding a knife between skin and flesh, angling the knife towards the skin. Cut salmon into 1 to 2-inch chunks.
Combine lime zest and juice, garlic, ginger, soy, sambal oelek, 2 tablespoons sesame oil, and 1 teaspoon sugar. Add salmon chunks and toss to coat.
Meanwhile, bring a pot of water to a boil. Add broccolini and cook for 2 minutes. Remove with tongs or a slotted spoon. Add noodles to water and cook for 2 minutes. Drain well.
Heat 1 tablespoon of sesame oil in large nonstick skillet over high heat. Drain the salmon from the marinade (reserving marinade) and cook, turning for 1 ½ minutes until caramelized. Remove and wipe out skillet.
Add remaining oil to the skillet over medium high heat. Add ¾ of the scallions and stir fry for 30 seconds. Add the broccolini and the reserved salmon marinade. Cook, stirring, until broccolini is cooked, about 3-5 minutes.
Add ¼ cup of water, the noodles and the salmon. Cook, tossing gently until warmed throughout, about 2 minutes. Top with remaining scallions. Enjoy!