Alaska Pink Salmon Yakisoba
Ingredients
- 2 tablespoons canola or vegetable oil
- ½ cup thinly sliced onion
- ½ cup shredded carrot
- Half of a bell pepper thinly sliced
- ½ cup sliced cabbage
- 1 cup canned pink salmon bones and skin removed
- 2 packets of 5–7 oz pre-cooked yakisoba noodles
- ⅔ cup store-bought teriyaki sauce
- 2 tablespoons sliced scallions
- 2 teaspoons toasted sesame seeds
Instructions
Stir-fry the vegetables
- Heat a wok or large frying pan over medium-high heat and add oil.
- Once hot, add onion, carrot, bell pepper, and cabbage. Stir-fry until just tender, about 2 minutes.
Stir-fry the noodles
- Add the noodles to the pan.
- Toss all ingredients together and cook until the noodles start to crisp slightly, about 3–5 minutes.
Add sauce and salmon
- Add teriyaki sauce and pink salmon.
- Toss together and simmer for 30 seconds.
Garnish and serve
- Serve in desired containers and garnish with scallions and toasted sesame seeds.
- Serve immediately.
Notes
Recipe courtesy of Ian Driscoll