Salmon and Enoki Stir-Fry with Shanghai Noodles

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.