When I’m visiting Chicago, I love to visit a small restaurant called Doc B’s. They have the freshest ingredients and the most interesting flavors profiles, paired with a healthy serving of vegetables. This dish is my version of their Wok Out bowls. The salmon is moist and sweet and really goes nicely with the sweet and salty noodles. The basil adds a thai element that takes it to another level. Give this dish a try, it’ll be finished before you could order takeout!
Ingredients
- 8 oz Salmon
- 1/4 C Brown Sugar
- Salt & Pepper
- 1/4 C Mixed Peppers
- 2 C Broccoli
- 1/4 C Green Onions
- 3 C Chow Mein Noodles
- 3 T Dark Soy Sauce
- 3 T Rice Wine
- 2 Cloves garlic
- 2 T Ginger
- 2 T Brown Sugar
- 2 T Chili Garlic Sauce Or any asian hot sauce (this is optional)
- drizzle Sesame Oil
- handful Basil (Preferably Thai Basil) Optional
Servings: Servings
Units:
Instructions
- In a small bowl, mix soy sauce, brown sugar, ginger, garlic, chili garlic sauce, and sesame oil.
- Cut veggies into bite size pieces, and slice green onions into small pieces.
- Remove the skin from the salmon with a sharp knife and cut into cubes.
- On a plate, mix the 1/4 cup of brown sugar, salt and pepper. Roll the salmon pieces until well coated.
- Boil a medium size pot of water. Drop broccoli in boiling water for 10 seconds and remove. Keep boiling.
- Over high heat, add peppers, onions and blanched broccoli until cooked but still crisp. about 3-4 minutes. Remove.
- Add 1 T of canola or coconut oil and salmon pieces. Cook for 2-3 minutes or until brown, flip and cook the other side. Remove.
- Add cooked chow mein noodles and sauce mixture. Toss to coat. Add veggies back to the pan and mix to incorporate.
- Place in a large bowl and top with salmon and basil.
