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Homemade Salmon Ramen with Garlic and Veggies

This homemade salmon ramen is even better than the takeout you bring home.
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Servings 4

Ingredients
  

Salmon, Vegetables, and Ramen

  • 3 T olive oil (divided)
  • 1 medium white onion thinly sliced
  • 4 tsp garlic, finely minced (about 2-3 cloves)
  • 2 tsp ginger, finely minced (about a 1-inch piece)
  • 4 salmon filets
  • 1 large red bell pepper, cut into thin strips
  • 2 c broccoli, finely diced
  • 3/4 c matchstick carrots
  • 3 pkgs ramen noodles (3 oz. each)
  • 4 eggs, boiled

Sauce

  • 2 tsp cornstarch
  • 3 T soy sauce
  • 1/3 c chicken broth
  • 2 tsp toasted sesame oil
  • 1 T honey
  • 1 T rice vinegar
  • 1 T hoisin sauce
  • 2 T oyster sauce
  • 1 tsp Sriracha sauce (optional)
  • 1/4 tsp ground white pepper (or 1/8 tsp. black pepper)

Instructions
 

Salmon

  • Preheat oven to 400℉ (200℃)..
  • Line baking sheet with parchment paper or lightly grease with cooking oil to prevent sticking.
  • Pat salmon filets dry with paper towel. Lightly season with salt and pepper.
  • Arrange seasoned salmon filets on prepared baking sheet, leaving space between each for even cooking.
  • Generously brush each filet with sauce, ensuring they are evenly coated. (See sauce recepie below)
  • Sprinkle sesame seeds over top of each salmon filet.
  • Bake for 12-15 minutes or until salmon flakes easily with fork and reaches internal temperature of 145℉ (63℃). Adjust cooking time as needed based on thickness of filets.

Sauce

  • Put all the (sauce) ingredents in a mason jar and give it a quick shake!

Vegetables

  • Heat wok or large, deep sauté pan (at least 12 inches) over medium-high heat.
  • Add 1 tablespoon olive oil to wok and swirl to coat.
  • Once oil is shimmering, add onion. Sauté for 4-5 minutes or until soft, then reduce to medium heat.
  • Stir in ginger and garlic, stirring constantly to prevent burning. Stir for 10-20 seconds, then push to edges of wok.
  • Drizzle in 1 more tablespoon of olive oil and follow directions for cooking vegetables.
  • Add red pepper, broccoli, and matchstick carrots to wok.
  • Stir-fry vegetables for 4-5 minutes or until mostly crisp.
  • Give sauce one more stir, then add cooked noodles and sauce to skillet with vegtaables.
  • Continue cooking, tossing everything with tongs, for 2-4 minutes or until sauce is absorbed into mixture and thickened, and vegetables are done.
  • Remove cooked salmon from oven and rest 5 minutes, allowing flavors to meld. Serve over ramen noodles, and garnish with green onions, if desired.

Ramen

  • Bring large pot of water to boil.
  • Open ramen packets and discard seasoning packets.
  • Cook ramen noodles according to package directions, subtracting 1 minute and 30 seconds from cooking time. Do not add salt to water.
  • Drain noodles and immediately toss with 1 tablespoon olive oil. Set aside.

To Finish

  • Taste and adjust seasoning by adding additional soy sauce, Sriracha, salt, and/or pepper as needed.
  • Top with green onions.
  • Serve while hot. Drizzle individual plates with additional Sriracha or small amount of sesame oil, and sprinkle sesame seeds for added flavor.
  • Add a soft boil egg to the side for some extra flavor! (Optional)