Did you remember to watch the first video on Headmaster's Salmon Noodle Soup? If you did, that means you already prepped that second bowl of vegetables, ginger, and garlic and you already have your salmon stock made and set aside! If not, head on over to that recipe as it will require some mise en place for this recipe, my Salmon Noodle Stir-Fry!
Video is on my YouTube channel
Noodles must be cooked separately. Your vegetables, ginger, and garlic must be prepped ahead as well. For one bowl of noodle stir-fry, approximately 4oz of salmon stock should be set aside.
For every one bowl of noodle stir-fry or soup, you will want to average approximately: 6-8oz of fresh prepped soup vegetables, your choice, small diced/chopped
1 Cup Glass noodles, cooked 1.25oz freshly chopped garlic 1.25oz freshly pureed ginger
Finishing sauce: Orange Tamari sauce, Soy sauce, or Tamari - 2 TB
Additional Ingredients: MSG or Kosher salt White Pepper Fish Sauce
Glass noodles Garnishes: Cilantro, chili oil, soy sauce, sesame seeds, dried pepper flakes, fresh chili, etc.
Set up a large soup bowl with your cooked noodles and some of the harvested salmon meat. Set this aside.
In a saute pan on medium-high heat, add some oil.
Add a couple pinches of MSG/Kosher salt, white pepper to the pan.
Add your prepped vegetables and garlic to the pan. Do not walk away from the pan as you dont want to overcook the vegetables. Toss the pan or with a spoon, mix around the vegetables for about 1-3 minutes
Add the ginger and toss around the mixture for another 1-2 minutes
Add your salmon chunks to the pan. Try to keep them whole.
Add your salmon stock - no more than one pint. This will come up to temperature really fast. This will take another minute.
Add your cooked glass noodles to the pan and toss around.
Add four to five tablespoons of the finishing sauce and stir to evenly coat.
After about 1-3 minutes, plate up your stir-fry
Garnish with your favorite toppings, herbs, and oils.
©2004-2026 Konky’s Creative Kitchen, All rights reserved.
Comments