Salmon Soba Noodle Bowl with Asparagus, Shiitakes, and Egg

On the menu, for delivery tomorrow!

Soba Noodle Bowl with Asparagus, Shiitakes, Egg and Kimchi

Serves 4

For the soba noodles:

4- 6 ounce salmon filets

1 1/2 cups tahini

6 Tbs. fresh lime juice

4 Tbs. Coconut Aminos- (soy-free soy sauce)

4 Tbs. honey

2 Tbs. toasted sesame oil

2 garlic cloves, minced

Kosher salt and freshly ground pepper

10 oz. dried soba noodles

For the vegetables:

6 Tbs. Sesame oil

1 bunch asparagus, trimmed and cut into 3-inch pieces

2 Tbs. Coconut Aminos- (soy-free soy sauce)

2 heads Bok choy, leaves separated, cut into 3-inch pieces

1 1/2 lb. shiitake mushrooms, brushed clean, stemmed and sliced

Kosher salt

For serving:

4 hard- or soft-cooked eggs

1 cup (4 oz./125 g) kimchi

1/2 cup (1 1/2 oz./45 g) sliced green onions

3 Tbs. sesame seeds (I used Gamasio)

1. To make the soba noodles, in a bowl, whisk together the tahini, lime juice, soy sauce, honey, oil, garlic and 3 Tbs. water. Season with salt and pepper. Set aside. Cook the soba noodles according to the package instructions. Drain, transfer to a large bowl and set aside.

2. To make the vegetables, in a large fry pan over medium-high heat, warm 2 Tbs. of the oil. Add the asparagus and cook, stirring occasionally, until browned, about 7 minutes. Add 1 Tbs. of the soy sauce and cook for 1 minute longer. Transfer to a plate and cover loosely with aluminum foil.

3. In the same pan over medium-high heat, warm another 2 Tbs. of the oil. Add the Bok Choy and cook, stirring occasionally, until browned, about 5 minutes. Add the remaining 1 Tbs. soy sauce and cook for 1 minute longer. Transfer to a plate and cover loosely with foil.

4. In the same pan over medium-high heat, warm the remaining 2 Tbs. oil. Add the mushrooms and cook, stirring occasionally, until browned and tender, about 6 to 8 minutes. Season with salt. Set aside.

5.   In the same pan, sear salmon (salt and pepper on on both sides) in butter and sesame oil about 4 minutes on each side.

5. Peel and halve the eggs lengthwise.

6. Add the tahini dressing to the noodles, thinning the dressing with 1 to 2 Tbs. of water if needed. Toss the noodles to coat, and divide among 4 bowls. Top with the vegetables, salmon, eggs, and kimchi. Garnish with the green onions and sesame seeds and serve immediately. Serves 4.



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