An excellent salmon and enoki mushroom stir-fry served over seasoned Shanghai noodles. Garnish with toasted sesame seeds.


Recipe Summary

20 mins
1 hr
40 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Combine lemon zest, lemon juice, honey, soy sauce, grated ginger, crushed garlic, sesame oil, cayenne pepper, and black pepper in a small, high-sided bowl. Whisk marinade to combine.

  • Place salmon in a bowl; just before starting to cook, pour 1/2 the marinade over the fish.

  • Pour stock into a large pot and bring to a simmer.

  • Heat oil in a wok over medium-high heat. Add carrots and stir-fry for 3 minutes. Add 1 tablespoon of stock. Add celery, onion, and an additional tablespoon or 2 of stock. Stir-fry until starting to soften but still crisp, about 4 minutes. Transfer vegetables to a warm bowl.

  • Pour salmon and marinade into the wok. Increase heat to high and cook for 2 minutes. Return vegetables to the wok and reduce heat to low. Cook and flip the contents of the wok to gently, without stirring. Add a small amount of stock and cook 2 minutes more.

  • Add noodles to the pot with the simmering stock; do not break them apart.

  • Add bean sprouts, mushrooms, and remaining marinade to the wok. Simmer and flip to combine, 4 to 6 minutes more.

  • Serve salmon stir-fry over cooked noodles; garnish with green onions.

Cook's Notes:

Frozen ginger is much easier to grate.

If your vegetable stock is salt-free, season it with some light soy sauce and a little cayenne and black pepper.

Nutrition Facts

569 calories; protein 21.4g; carbohydrates 93.3g; fat 12.4g; cholesterol 27.9mg; sodium 1632.8mg. Full Nutrition