Thai-Inspired Salmon Noodle Stir-Fry

🥘 Ingredients

• baby broccoli
  2 unit
• button mushrooms
  8 oz
• chili flakes
  2 tsp
• cooking oil
• cornstarch
  2 tbsp
• garlic
  4 clove
• ginger
  2 thumb
• lime
  2 unit
• lo mein noodles
  9 oz
• paper towels
• peanuts
  1 oz
• pepper
• salmon
  20 oz
• salt
• scallions
  4 unit
• sweet soy glaze
  1 c

🍳 Cookware

• large pot
• strainer
• medium bowl
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Once water is boiling, add lo mein noodles to pot. Cook, stirring occasionally, until al dente, ⏱️ 5 minutes to ⏱️ 7 minutes . Drain and rinse noodles thoroughly under cold water using a strainer , at least ⏱️ 30 seconds . Return noodles to pot and toss with a drizzle of cooking oil .

   lo mein noodles: 9 oz, cooking oil
2. 

   2

   Pat salmon steaks dry with paper towels and thinly slice thinly crosswise. (TIP: Prefer a smaller bite? Cut strips into bite-size pieces!) In a medium bowl , combine steak with cornstarch , salt , and pepper until well coated. Heat a drizzle of oil in a large pan over medium-high heat. Add coated steak and cook until browned and cooked through, ⏱️ 2 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.

   salmon: 20 oz, paper towels, cornstarch: 2 tbsp, salt, pepper
3. 

   3

   Wash and dry all produce. Peel and mince or grate ginger . Trim scallions ; thinly slice greens; cut whites into 1-inch batons. Trim and thinly slice button mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince or grate garlic . Cut and discard woody ends from baby broccoli ; chop into bite-size pieces. Quarter lime .

   ginger: 2 thumb, scallions: 4 unit, button mushrooms: 8 oz, garlic: 4 clove, baby broccoli: 2 unit, lime: 2 unit
4. 

   4

   Heat a drizzle of oil in the pan used for the steak over medium-high heat. Add ginger and scallion whites; season with salt and pepper. Cook, stirring frequently, until ginger is fragrant and scallions are beginning to char, ⏱️ 1 minutes to ⏱️ 2 minutes . Add another drizzle of oil and mushrooms to pan. Season with salt and pepper. Cook, until mushrooms are tender and beginning to brown, ⏱️ 3 minutes to ⏱️ 5 minutes .
5. 

   5

   Add a drizzle of oil, garlic, baby broccoli, and a pinch of chili flakes to the pan with mushroom mixture. (TIP: Add more chili flakes if you like things spicy!) Season with salt and pepper. Cook, stirring occasionally, until the broccoli is deep green, ⏱️ 2 minutes to ⏱️ 3 minutes . Reduce heat to medium. Pour 1/4 cup water (1/2 cup for 4 servings) over veggies. Cook, undisturbed, until water has evaporated and veggies reach desired tenderness, ⏱️ 1 minutes to ⏱️ 4 minutes .

   chili flakes: 2 tsp
6. 

   6

   Once veggies are done, stir in steak, drained noodles, sweet soy glaze , and juice from half the lime. Toss until everything is evenly coated in the sauce, about ⏱️ 1 minute .

   sweet soy glaze: 1 c
7. 

   7

   Divide stir-fry between bowls. Garnish with peanuts , remaining scallion greens, and any remaining chili flakes if desired. Serve with remaining lime wedges on the side. Fish is fully cooked when internal temperature reaches 145 degrees F.

   peanuts: 1 oz