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Today’s noodle bowl will come together in 30 minutes – it is well balanced, takes advantage of prime time summer tomatoes, and is really, really delicious. I’ve made this 3 times already this summer, and I definitely plan to make this once more before summer tomatoes are gone.
Component Notes
Sauce – soy sauce, chili oil, and just a teaspoon of honey. If you’re using a Chinese wheat noodle style packet (like Momofuku or the Trader Joe’s Squiggly noodles) and you want to really keep things simple, you can use the sauce packets from the noodles instead of making the sauce. We use this sauce for both a light marinade on the salmon, and to flavor the tomato shallot noodle sauce.
Veggies – I used zucchini and broccolini, but you can also use broccoli and any other quick-ish cooking vegetable (mushrooms, asparagus, or snap peas would all be lovely!).
Chinese wheat noodles – I use a quick cooking dry Chinese wheat noodle that I always have in my pantry, very similar to the Momofuku noodles. You can substitute any wheat noodle here, just make sure they are fully cooked and drained before tossing with the sauce. This would also be great with a rice noodle if you’d like to keep this gluten free. If I were to recommend a non-asian wheat noodle, go for a linguine.
Salmon – Feel free to substitute salmon for a boneless skinless chicken thigh. You can roast this directly in the oven (will likely need 15 minutes at 400F, or until the center is 165F).
Chef tips:
- If the pieces of salmon you’re using are more than 1” thick, they will need more than 8-10 minutes to reach 135F. If they are thicker than 1”, I recommend placing the salmon on a separate baking tray so you can remove the vegetables before they become overcooked.
- Use a pan with a cover to cook the sauce to prevent oil splatter all over your counter. I find that cooking this mixture covered doesn’t affect the final quality of the sauce, and covering helps cook the tomatoes more quickly (and keeps the sauce all inside the pan).
- RINSE YOUR NOODLES!!! I’ve made weird starchy noodles way too many times in my life so I LIVE by this rule – always rinse your asian noodles in water before you add them to sauce. I know the italians don’t do this (you want the starch in those recipes), but trust me. Please rinse your noodles before adding them to the sauce / veg.
- The chicken broth adds depth of flavor and contributes to the sauciness of this dish without needing to add more butter / fat. The tomato shallot sauce needs 2 tablespoons of oil, then you can finish the noodle sauce with 1 tablespoon of butter or olive oil.
- Every component in this recipe can be doubled, tripled, or scaled easily.
Prep Ahead Options
- Veggies – can be cut up to 3 days ahead of time.
- Salmon – best made fresh. Try to buy the salmon within 36 hours of making the recipe.
- Sauces – both the soy chili sauce and tomato shallot sauce can be made ahead of time, up to 5 days beforehand.
Storage and Reheating
Storage: Store the bowl in an airtight container for up to 4 days in the fridge. Use fresh salmon (purchased within 1 day) if you plan to eat this as leftovers. You can keep all the ingredients in the same tupperware.
Reheating: Reheat in a pan on medium high heat until warm. Add a couple tablespoons of water to help this steam and cook more evenly.
Other great recipes:
Video
Weeknight Salmon Noodle Stir Fry
Equipment
- 1 Baking Tray
- 1 pot
- 1 Pan
Ingredients
- 2 shallots
- 1 pint tomatoes
- 2 tablespoons neutral oil or shallot oil
- kosher salt
- 2 cloves garlic
- ½ cup of chicken broth
For the salmon and roasted veg
- 12 ounces of salmon
- kosher salt
- black pepper
- 2 small zucchini
- 1 head broccoli
- neutral oil
For the sauce and noodles:
- 2 tablespoons soy sauce
- 1 teaspoon honey
- 1 tablespoon chili oil
- 6 ounces of chinese wheat noodles, like asha noodles, momofuku noodles, etc
Instructions
- Preheat the oven to 400F.
- Prep all the vegetables and aromatics – slice the shallots into thin ¼” pieces, slice the zucchini into ¼” thick half moons, slice the broccoli into 2” pieces, and mince the garlic.2 shallots, 2 small zucchini, 1 head broccoli, 2 cloves garlic
- Make the sauce – combine all the sauce ingredients into a small bowl or glass jar.2 tablespoons soy sauce, 1 teaspoon honey, 1 tablespoon chili oil
- Heat a pan on medium high heat. Add 2 tablespoons of oil, the sliced shallots, and the tomatoes. Add a pinch of salt and cover. Cook for 7 minutes, or until the tomatoes burst.1 pint tomatoes, kosher salt
- While the sauce is cooking, roast the salmon and vegetables. Line a baking tray with parchment paper and add the salmon to one side of the tray. Season the salmon with salt, then top each filet with 1/2 teaspoon of the chili soy sauce. On the other side of the tray, add the sliced broccolini and zucchini. Add a drizzle of olive oil, salt, and pepper, then give it a mix. Roast in the preheated oven for 8-10 minutes, or until the salmon reaches 135F.12 ounces of salmon, kosher salt
- Bring a pot of water up to a boil.
- After 7 minutes on the tomato shallot sauce, add in the garlic and use the back of a wooden spoon to burst the tomatoes open. Cook for another 2 minutes, then add another large pinch of salt, the chicken broth, and the remaining chili soy sauce. Bring up to a simmer, then reduce the heat to medium low and cook for 5 minutes.½ cup of chicken broth
- Add one final tablespoon of butter, mix, taste and adjust seasoning, then turn off the heat. This sauce is ready for the noodles.
- Cook the noodles accordingly to package directions. Rinse the noodles, then add the noodles to individual bowls. Top with the noodle sauce, salmon, and the roasted broccolini and zucchini.6 ounces of chinese wheat noodles
