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Prep 45min
Total45min
Servings4
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Ingredients
1
tablespoon sesame oil
1
tablespoon finely chopped gingerroot
2
cloves garlic, finely chopped
1/4
cup honey
4
cups water
1/2
cup reduced-sodium soy sauce
6
green onions, sliced diagonally, white and green parts separated
2
carrots, cut into matchstick pieces (about 1 cup)
1
lb skinned salmon, cut into 1-inch cubes
6
oz uncooked soba (buckwheat) noodles
1
box (9 oz) frozen sugar snap peas
1
tablespoon lime juice
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Steps
1
In 5-quart Dutch oven, beat oil, gingerroot, garlic and honey with whisk. Beat in water and soy sauce. Heat to boiling over high heat.
2
Add whites of green onions, the carrots and salmon; return to boiling. Reduce heat to simmering and cook 2 minutes, then increase heat to high. Add noodles; heat to simmering. Reduce heat to medium; cook 6 minutes longer.
3
Meanwhile, microwave frozen sugar snap peas as directed on box 3 1/2 minutes; let stand 1 minute. Stir into noodle mixture. Cover; remove from heat, and let stand 1 minute.
4
Stir in lime juice; top with green onions, and serve.
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Trade angel hair pasta for soba noodles in a pinch.
Not a fan of fish? Try using chicken thighs instead.
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