Sweet, sour and salty, this Salmon & Yakisoba Noodle Recipe features roasted salmon, asian greens and kumquats for a nutritious, delicious and quick weeknight feast that even a Chinese emperor would love!
Happy Year of the Sheep! Today is the beginning of Chinese New Year… and even though I’m not Chinese, I plan on celebrating with this Salmon & Kumquat Yakisoba Noodle Recipe. In my book, you can never have too many holidays that involve food, right???
So what exactly does one make to celebrate the Year of the Sheep? The choices are wide open since there is really no standard dish that one must eat – and one of the many reasons I love Chinese New Year!!! Although there aren’t any required dishes, there is a long list of foods that have symbolic meanings and I decided to pack as many of them as possible into this Salmon & Kumquat Yakisoba Noodle Recipe. Bok Choy for prosperity, yakisoba noodles for long life and kumquats for good fortune and gold. Since I am always looking for kumquat recipes, I decided to include kumquats – and I highly recommend you include them. If you can’t find them, thinly sliced tangerines would also work!
Prosperity, long life and wealth? If this sounds like a winning recipe, it is – and this Salmon & Kumquat Yakisoba Noodles Recipe is an ideal dish for a celebration since it’s incredibly easy to prepare, especially if you use Melissa’s Produce Yakisoba noodles – no boiling required.
But what exactly are Yakisoba noodles?
- Noodles made with wheat instead of buckwheat.
- Relatively “new” noodle – first appeared in Japan in the early 1900’s.
- Generally prepared as a stir fried noodle.
So I wish you all a very happy Chinese New Year filled with Prosperity, long life and wealth!
Aren’t these kumquats beautiful? If you’d like to see more kumquat recipes, check out this Kumquat and Ginger Sparkler!
Love salmon? Here are some other delicious salmon recipes for you!
- Asian Salmon with Panko and Lime
- Salmon Gravlax Martini
- Salmon Rillettes
Salmon Yakisoba with KumquatsPrint Pin Rate Add to Collection Go to Collections
- ½ cup low sodium soy sauce
- ½ cup unseasoned rice wine vinegar
- 1 package Melissa's kumquats
- 2 Tablespoons honey
- 4 cloves garlic minced
- 1 - one inch piece of fresh ginger peeled and minced
- 1 lb. salmon filet pinbones removed and cut into 4 pieces
- 2 pckgs. Melissas Yakisoba noodles
- 2 Tablespoons canola oil
- 1 package Melissa's Petit Soy Chum
- 1 package Melissa's Petit Shanghai bok choy
- ½ lb. Melissa's sno peas
- In a small bowl, combine the soy sauce, rice wine vinegar, garlic, ginger and honey. Mix thoroughly to combine. Pour into a 9 x 13 inch pyrex. Place the salmon, flesh side down into the pyrex. Let marinate at room temperature for 30 minutes.
- While the salmon is marinating, pre heat the oven to 400 degrees. Slice 8 kumquats into ⅛ slices and set aside.
- Cut Petit Soy Chum and Petit Shanghai in half.
- Place yakisoba noodles into a bowl and fill with hot water.
- Remove salmon from marinade and place on a foil lined sheet pan.Reserve marinade. Top with the kumquats. Roast salmon for 12 - 15 minutes, until the salmon is slightly opaque in the center.
- While salmon is roasting, Pour 2 Tablespoons of canola oil into a saute pan and heat over medium high heat. Add the Petit Soy Chum, Petit Shanghai bok choy and snow peas. Saute until the vegetables are tender - about 3 to 4 minutes. Using tongs, remove the yakisoba noodles from the water and add to the saute pan. Add the reserved marinade and stir until liquid is absorbed, about 3 to 4 minutes. Divide the noodles and vegetables among 4 plates. Top each plate with a piece of salmon. Serve!
Melissa’s Produce provided the Petit Soy Chum, Petit Shanghai bok choy, yakisoba noodles, sno peas and kumquats. As always, the opinions expressed are mine.