The recipes we love
Soba noodle, vegetable and salmon bowl
8 oz (250 g) soba noodles
1 bag Arctic Gardens Thaï style vegetables for stir-fry
2 tbsp (30 ml) olive oil
Salt and freshly ground pepper
1 1/3 lb (600 g) salmon filets, cubed
2 tbsp (30 ml) soya sauce
1 ½ tbsp (22 ml) mirin
1 tbsp (15 ml) rice vinegar
1 tbsp (15 ml) ponzu sauce – optional
3 tbsp (45 ml) mayonnaise
1/3 cup (80 ml) cilantro, coarsely chopped
1/4 cup (60 ml) salted peanuts, coarsely chopped
Preheat the oven to 450 oF (230 oC).
Cook the noodles according to package instructions. Rinse under cold water, drain and return to the casserole dish.
In the meantime, on a baking sheet lined with parchment paper, spread out the frozen vegetables, drizzle with olive oil and season. Roast in the oven for 15 minutes.
On another baking sheet lined with parchment paper, add the salmon cubes, season and roast in the oven for 10 to 12 minutes.
In a pot, mix together soya sauce, mirin, rice vinegar and ponzu sauce. Pour 2 tbsp (30 ml) onto the noodles and reheat on low.
In a small bowl, add the mayonnaise with 2 tablespoons (10 ml) of the soya sauce mixture.
In 4 large bowls, divide the noodles and top with vegetables and roasted salmon. Pour the soya sauce mixture on top, a bit of the seasoned mayonnaise, cilantro and peanuts.