Salmon Stir-Fried Noodles Recipe

    
Rob Riches
Rob Riches

This easy salmon stir-fry recipe is the perfect addition to any muscle building diet. A twist on a classic Thai dish, the sauce is rich, savory and a little spicy, paired with tender salmon, buttery egg noodles, and just the right amount of veggie crunch. Made with Trifecta à la carte salmon, this dish brings flavor and plenty of protein to your clean bulk meal prep. Plus it's ready to eat in less than 15 minutes!

 

 

How to Make this Recipe

You'll need the following ingredients and kitchen supplies for this dish:

  • 8 ounces Trifecta salmon
  • 5.2 ounces egg noodles (150g)
  • 2 baby bok choy
  • 3 long stemmed broccoli (broccolini)
  • 1 medium carrot
  • 2 cloves of garlic
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon hot sauce
  • 1 tablespoon corn starch

Kitchen Needs:

  • Garlic Crusher
  • Large Sharp Knife
  • Cutting Board
  • Large Cooking Pot w/lid
  • Large Frying Pan
  • Spoon
  • Potato Masher/Fork
  • Drainer/Sieve

Start by cooking your egg noodles. Measure out 150 grams of dry egg noodles (a little less than one cup) using a kitchen scale. Add two cups of water to a pan with egg noodles and cover. Bring to a boil and then reduce to a simmer for 3 to 4 minutes. 

Once egg noodles are finished cooking and still firm to taste (al dente!), drain the water using a sieve and leave covered on the stove top to keep them from drying out.

Tip: Add a small amount of oil to the noodles to keep them from sticking together. 

For the veggies, quarter your bok choy, cutting it lengthwise in half, and then repeating the process with each half. Then slice your carrot into long, thin strips about a quarter-inch thick. And chop your broccolini into bite sized pieces. 

Salmon_Egg_Noodles-LongStemmedBrocolliCut

Warm a non-stick pan over medium heat and add veggies with a small amount of oil or use cooking spray to cut back on fat and calories.

Tip: If you use oil in this recipe, remember to track the added calories and fat (not included in the current nutrition info). 

Saute veggies for five to seven minutes, stirring occasionally until they began to soften.

Salmon_Egg_Noodles-SauceInVegetables

Tip: Depending on how soft or crunchy you like your vegetables, you can also cover it with a lid (covering them will remove some of the crunch!).

For the sauce, start with 2/3 cup (150ml) of fresh water. Add in a tablespoon each of the low sodium soy sauce, hot sauce, and corn starch (which acts as a thickening agent).

Using a garlic press, crush the garlic cloves into the mixture and mix everything together.

Once well mixed, add your sauce into the pan with your vegetables. Reduce heat to a simmer for several minutes, stirring occasionally and allowing the sauce to reduce a bit.

Turn off the heat and add the noodles, stirring to coat all of the ingredients evenly with the sauce.

Salmon_Egg_Noodles-EggNoodlesPlated

Transfer all contents of the pan to a plate. Then break apart chunks of the Trifecta Salmon and arrange on top - this way you’ll get a bite of Salmon with every mouthful of the egg noodles and stir-fry vegetables!

Get the salmon used in this recipe or save on cooking time with your favorite meal prep recipes using Trifecta a la carte vegan proteins, veggies, and grains. 

SHOP A LA CARTE

Serve this With:

The perfect addition to any vegan breakfast skillet would be a tofu scramble!

  • Add in sautéd firm tofu with salt, pepper, and some turmeric for even more protein.
  • Serve with melted vegan cheese and freshly chopped green onions.
  • Top with sliced avocado or guac.
  • Add some flavor and heat with hot sauce.

Get more recipes like this from Ryan Shepard, the Vegan Rhino.

meal prep recipes, muscle gain recipes, salmon pasta, salmon stir fry, eat clean, clean eating, high protein, healthy fats
entree
breakfast
vegetariandiet, lactosefreediet, vegandiet
Salmon_Pasta_Recipe_Egg_Noodles-FinalMeal

Salmon Stir-Fried Noodles Recipe

Cook time: 10 min
Prep time: 5 min
Yield: 1
Print Recipe

Description

This hearty and colorful dish is packed with protein and fiber to keep you feeling satisfied. Plus it's so simple to make, you'll have breakfast for the week in less than 30 minutes. 

Ingredients

  • 8 ounces Trifecta Salmon
  • 5.2 ounces egg noodles (150g)
  • 2 baby bok choy
  • 3 long-stemmed broccoli
  • 1 medium carrot
  • 2 cloves of garlic
  • 2/3 cup water
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon hot sauce
  • 1 tablespoon corn starch

Instructions

  1. Place egg noodles (dry/dehydrated) into a pan of boiling water along with a pinch of salt, and cover for 3-4 minutes.
  2. Remove the noodles from the heat and drain. Keep the noodles in the sieve on top of the pan, and place the lid back over so that the steam keeps the noodles from drying out.
  3. Quarter bok choy lengthwise (cutting it in half, and then repeating the process with each half).
  4. Slice carrot into long, thin strips, about a quarter-inch thick. And chop broccoli into 1-inch long pieces.
  5. Warm pan over medium heat. Coat with spray oil and add vegetables. Cook for 5-7 minutes, stirring occasionally.
  6. For the sauce, add low sodium soy sauce, hot sauce, and corn starch to 2/3 cups of water and mix well.
  7. Using a garlic press, crush the garlic cloves into the mixture and stir.
  8. Add sauce to the stir-fry vegetables in the pan and reduce heat to a simmer for several minutes, stirring and letting the sauce reduce a bit.
  9. Turn off the heat and mix in the noodles, coated everything evenly with the sauce.
  10. Transfer all contents of the pan to a plate and then break apart chunks of the Trifecta Salmon and arrange on top. Then Enjoy!

Nutrition facts

serves 2
Calories Per Serving: 566
% Daily Value
26% Total Fat 18g
10% Cholesterol 23mg
33% Sodium 803mg
Total Carbohydrate 46g
Sugars 5g
Protein 55g
202% Vitamin A
82% Vitamin C

Related Posts