This Japanese Salmon Noodle Stir Fry surpasses every stir fry that I have ever made and I have made a few in my life.

Why is the Japanese Salmon Noodle Stir Fry so good you may ask? Well, I think I finally found the method that makes sense to me. I have said in the past that we will never be able to make stir fry on domestic gas stoves like the Thai, Japanese and Chinese Chefs. Our heat source compared to an industrial gas cooker, is just not hot enough.  The stir fry ends up being a watery mess with over-cooked vegetables.

Last week I was watching one of the food/travel shows on Netflix and saw how a Japanese street vendor made his stir fry. Magic……… why did I not think about it? Ok, its not really magic, it is just his simple method. He stir fried every ingredient on its own and then in the last minute just combine all the ingredients. He would do the vegetables first, then the meat or chicken and lastly the noodles.

In my case I used Threesteams Salmon Fillets, which was even more delicate than meat. The stir fry was delicious, I ate until my tummy hurt. I did not mind, it was all the good stuff, veggies and salmon!

Japanese Salmon Noodle Stir Fry

serves 4

Ingredients

500 g Threesteams Salmon Fillets – skin removed and cut into bite-sized chunks

3 cloves garlic – finely grated

20 ml /4 t freshly grated ginger

45 ml/3 T soy sauce

10 ml / 2 t sesame oil

45 ml / 3 T vegetable oil

15 ml/ 1T rice wine vinegar

1 T honey

4 big hands full of kale

1 red pepper – cut in thin strips

1 big onion – peeled and cut into thin wedges

250 g snap peas

200 g Asian Hokkien Noodles – I bought mine from Woolworths

fresh chilies – optional

125 ml salted peanuts – finally chopped

Method

Mix 2 tablespoons of the soy sauce with 1 t garlic and 1 t ginger. Place the salmon junks in a glass bowl and pour the soy, ginger and garlic mix over the it. Marinade for 20 minutes. Before you start the stir fry, make sure all your ingredients are ready, once you start, there is no stopping. In other words, table must be set, bowls for serving ready etc.

Heat the wok on your stove top. Add 1 tablespoon vegetable oil and 1 teaspoon sesame oil to the wok. Stir fry the onion, snap peas and red pepper for about 1-2 minutes. I like it to still have a lot of crunch. Remove from the wok and keep worm. Next stir fry the kale just to warm it up, do not cook it until it is soggy. Remove kale from the pan. Remove the salmon from the marinade but keep the marinade.

Add the remaining vegetable oil and sesame oil as well as the leftover ginger and garlic to the wok and stir fry the salmon for a few seconds. The salmon must be just cooked on the outside. Add the noodles and all the vegetables and give it a good stir for about 1 minute. Mix the rice wine, honey and soy marinade (from the salmon) and pour over the stir fry. Cook for about 30 seconds and serve immediately with fresh coriander and chopped peanuts.

Follow me on: