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Chef's Corner: Momofuko Noodles with Salmon


Momofuku Spicy Soy Noodles are extremely popular. They come with a packet of spicy soy sauce so you can enjoy a quick noodle only meal in an instant (well, 3 minutes). Or, as we have done here, add whatever things you have lying around the house, like this recipe. We've also used the Momofuku's own Chili Crunch for a full scale Momofuko treat. For 2 hungry people.



 

Soy Braised Salmon with Noodles

Marinade (optional)

  • 1 TB soy sauce

  • 1 TB maple syrup or honey

  • 1 TB olive oil

  • 1 TB garlic, minced

  • 2 TB lime juice

  • salt and pepper to taste

Salmon

  • 2 packages Momifuko Spicy Soy Noodles or 6 oz. flat Chinese Noodles

  • 6 oz. salmon with skin

  • 8 dried shiitake mushrooms

  • 4 cloves garlic, peeled and crushed

  • 1 large carrot, peeled and thinly sliced

  • 1 medium onion, peeled and finely chopped

  • 1 piece ginger, approx 1", peeled and grated

  • 1 TB plus 1 to 2 tsp vegetable oil

  • 2 packets Momifuko Spicy Soy Sauce plus enough soy sauce to make 8 TB (or just 8 TB soy sauce)

  • 2 cups chicken stock

  • 1 tsp rice wine vinegar

  • 4 tsp corn starch dissolved in 4 tsp water

  • salt and pepper (preferably white)

  • Momofuku Chili Crunch or chili crisp of your choice (optional)

  • toasted sesame seeds (optional)

Mix together marinade ingredients and place in a bowl.


Remove skin from salmon and reserve if using. Cut salmon into pieces about 1" square or larger if you so desire. The thickness is up to you but for this dish we prefer about 1/3". Add salmon to the marinade and let sit in the refrigerator for 2 to 4 hours.


TIP: For marinating, we like to use ziploc style bags where we can roll up the marinade and fish, so that most of the air is gone and more marinade contacts the fish, then seal the bag. For a quicker meal, just skip the marinade altogether.


Reconstitute the mushrooms by pouring 1/4 cup boiling water over them and letting them sit for about 20 minutes. Drain, reserving the liquid. Remove the the woody stems and discard. Slice the mushrooms.


Cook the noodles according to the package instructions. Drain and refresh with cool water.


Heat the teaspoon of oil in a medium frying pan. Fry the salmon skin(s) on both sides until crispy. Remove and drain on a paper towel. (We are big fans of crispy fish skin, but feel free to discard it.)


Heat the 1 TB oil in a wok or another frying pan, then stir fry the garlic, carrot, onion and ginger for about a minute. Add the soy sauce, cover, turn the heat down and simmer for several minutes.


In the pan you used for the skins, add a little more oil if necessary and quickly saute the salmon pieces.


Add into the wok the reserved mushroom soaking liquid, the chicken stock, rice wine vinegar and the cornstarch/water mixture. Bring to a boil then add the noodles. Taste and season with salt and pepper. Break up the crispy fish skin into pieces as needed then mix into the noodle pan. Divide the noodle mixture into bowls (preferably warmed). Divide the cooked salmon pieces on top, then top with Chili Crunch or chili crisp and sesame seeds. Serve immediately.




WINE SUGGESTION: We are fans of Gewurztraminer with meals like this. Perhaps also a Reisling.

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