Asian Salmon Stir Fry on Noodles

We like to have baked salmon for our lunch-time meal on Shabbat. And almost always, we make too much because we’ve filled ourselves on the Challah, hummus and other salads before the main course.

So what to do with the leftover salmon?? Stir fry!

This week we had some bok choy in the fridge so we turned it into an ‘Asian’ stir fry on a bed of chickpea spaghetti noodles!

It’s quick to prepare and the secret is frying the ingredients in the correct order… and using the best Extra Virgin Olive Oil around!

Asian Salmon Stir Fry on Chickpea Noodles (serves 2)

Ingredients:

Seared Salmon Recipe – makes great leftovers!

• 1 baked salmon fillet
• 1 whole onion (sliced)
• 1 cup of bok choy (chopped into 1/2 inch slices)
• 1/2 cup sliced scallions
• 1/2 cup sliced carrots (we used leftover Moroccan Carrot Salad)
• 2 tbsp chopped garlic
• 1 cup sliced portabello mushrooms
• 3 tablespoons Galilee Green Olive Oil – GGOO
• 2 tablespoons Soy or Tamari sauce
• 2 tablespoons of rice vinegar

Directions:

Spicey Moroccan Carrots

1. Slice the baked salmon into bite-sized slices
2. Slice the rest of the vegetables into long bite-sized slices
3. Warm frying pan at medium heat, then add 3 tablespoons of GGOO and let it warm
4. Start frying the vegetables in the following order, adding the next vegetable only when the previous vegetable begins to soften – onion, garlic, carrot, bok choy, scallions and mushrooms – stirring frequently with a spatula
5. Finally add in the salmon, and pour the Soy sauce and rice vinegar over the entire mixture.
6. Stir until ready
7. Separately prepare chickpea spaghetti (or your favorite)
8. Place pasta in the bottom of the bowl and ladle the stir fry on top.