Thai-Inspired Salmon Noodle Stir-Fry

🥘 Ingredients

• baby broccoli
  2 bunch
• button mushrooms
  8 oz
• chili flakes
  2 tsp
• cornstarch
  2 tbsp
• garlic
  4 cloves
• ginger
  2 tbsp
• lime
  2 unit
• lo mein noodles
  8 oz
• peanuts
  4 tbsp
• salmon
  4 fillets
• scallions
  4 unit
• sweet soy glaze
  4 tbsp

🍳 Cookware

• large pot
• medium bowl
• large pan

1. 

   1

   cornstarch ginger scallions baby broccoli garlic lime chili flakes sweet soy glaze peanuts salmon button mushrooms lo mein noodles

   cornstarch: 1 tbsp, ginger: 1 tbsp, scallions: 2 unit, baby broccoli: 1 bunch, garlic: 2 cloves, lime: 1 unit, chili flakes: 1 tsp, sweet soy glaze: 2 tbsp, peanuts: 2 tbsp, salmon: 2 fillets, button mushrooms: 4 oz, lo mein noodles: 4 oz
2. 

   2

   Bring a large pot of salted water to a boil. Add lo mein noodles and cook, stirring occasionally, until al dente ⏱️ 5 minutes . Drain and rinse thoroughly under cold water for at least ⏱️ 30 seconds . Return to pot and toss with a drizzle of oil.

   lo mein noodles: 4 oz
3. 

   3

   Pat salmon dry with paper towels and thinly slice crosswise. In a medium bowl , combine salmon with cornstarch , salt, and pepper until well coated. Heat a drizzle of oil in a large pan over medium-high heat. Add coated salmon and cook until browned and cooked through ⏱️ 2 minutes per side. Turn off heat, transfer to a plate, and wipe out pan.

   salmon: 2 fillets, cornstarch: 1 tbsp
4. 

   4

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

   ginger: 1 tbsp, scallions: 2 unit, button mushrooms: 4 oz, garlic: 2 cloves, baby broccoli: 1 bunch, lime: 1 unit
5. 

   5

   Heat a drizzle of oil in the pan used for salmon over medium-high heat. Add ginger and scallion whites; season with salt and pepper. Cook, stirring frequently, until ginger is fragrant and scallions begin to char ⏱️ 1 minutes . Add another drizzle of oil and mushrooms. Season with salt and pepper. Cook, stirring occasionally, until mushrooms are tender and beginning to brown ⏱️ 3 minutes .
6. 

   6

   Add a drizzle of oil, garlic, baby broccoli, and a pinch of chili flakes to the pan with the mushroom mixture. Season with salt and pepper. Cook, stirring occasionally, until broccoli is deep green ⏱️ 2 minutes . Reduce heat to medium. Pour ¼ cup water over veggies. Cook undisturbed until water evaporates and veggies reach desired tenderness ⏱️ 1 minutes .

   chili flakes: 1 tsp
7. 

   7

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

   sweet soy glaze: 2 tbsp
8. 8

   Divide stir-fry between bowls. Garnish with peanuts , scallion greens, and any remaining chili flakes if desired. Serve with remaining lime wedges on the side.

   peanuts: 2 tbsp