I know much of the country is enjoying a welcome thaw, but here in Western New York we’re still waiting. Blizzards on Easter aren’t unheard of, so we’re holding on a few more weeks, impatient for green grass and buds to emerge as trees finally get some sun and warmth.
Until then I’m fighting winter doldrums by eating ALL THE GREEN THINGS — spinach, broccoli, green beans, arugula, romaine, snow pea pods, pea shoots, bean sprouts, watercress — you name it.
And I’m pairing all that green with fish. Yes, it’s Lent, but I genuinely love fish year-round, and in early spring I crave it even more.
Maybe my body instinctively knows I need this healthy boost. Which brings me to my newest obsession: Salmon + Greens Asian Noodle Bowl.
Toothsome glass noodles serve as the base, topped with thinly sliced shiitake or enoki mushrooms, watercress (or arugula), pea shoots or bean sprouts, green onions, thin bell pepper strips, snow peas, and simply seared salmon. A ladle or two of ginger- and garlic-infused vegetable broth finishes the bowl, with a delicate pinch of chili threads on top. This is what I want to eat on repeat right now.
These Salmon + Greens Asian Noodle Bowls are restaurant-quality fare — at least my husband says so — and I’d be delighted to find this on a menu while traveling.
The recipe is straightforward: treat good ingredients simply and you get great results. A few of the components might be new to you, but none are difficult to source and they bring impressive flavor and texture to the dish.
The glass noodles I prefer are made from sweet potato starch. You won’t taste sweet potato — they’re neutral and absorb the broth beautifully while remaining pleasantly chewy. They’re also forgiving: glass noodles are hard to overcook, which keeps the bowl from turning into mush. They’re a great gluten-free option as well.
Watercress is another ingredient worth noting. Think of tender baby spinach with a faint peppery kick—if you can’t find watercress, arugula is a perfectly tasty substitute.
Chili threads are optional but lovely: thin, red, thread-like strands of dried chili that add visual interest and a subtle echo of heat without overt spiciness. If you enjoy garnishes, they’re worth trying.
More Salmon Recipes
For more salmon ideas, try smoked salmon pasta salad for a lighter summer option, or blackened salmon served on its own or turned into a Caesar-style salad. A reliable “best way to cook salmon” method is always handy, too.
Where to find the ingredients:
Most ingredients can be found at a well-stocked grocery store or an Asian market. For specialty items like glass noodles and chili threads, many people also turn to online retailers or specialty food shops if local options are limited.
- Glass noodles (sweet potato starch noodles) — chewy, neutral, and great at soaking up broth
- Chili threads — decorative, mildly aromatic garnish
Salmon and Greens Asian Noodle Bowls
Don’t overthink the salmon. Pat the filets dry, salt both sides, and sear them in a very hot, heavy skillet until a deep golden crust forms before flipping. Cook to your preferred doneness — the simple sear lets the salmon’s flavor shine without extra sauces.
If you’re someone who reaches for soy sauce at every turn, taste the finished bowl first; the ginger-garlic broth and the salted, crisp salmon often make additional soy unnecessary.
Use your favorite vegetable broth — a quality store-bought base or a homemade version will work. A ginger-and-garlic infusion gives the broth warmth and aroma that ties the whole bowl together.
Salmon + Greens Asian Noodle Bowls
Rebecca Lindamood
Ingredients
- 2 quarts vegetable broth
- 4 inch piece fresh ginger lightly smashed
- 4 large cloves garlic peeled
- 12 ounces glass noodles
- 3 cups snow pea pods
- 3 teaspoons sunflower or canola oil
- 4 boneless skinless salmon filets
- 2 cups watercress leaves and tender stems or arugula
- 1 cup pea shoots or bean sprouts
- 1 yellow bell pepper thinly sliced
- 6 green onions thinly sliced, 1 tablespoon reserved
- 1 cup very thinly sliced shiitake or beech mushrooms
Optional Garnish:
- chili threads
Instructions
-
In a medium pot bring the vegetable broth, smashed ginger, and peeled garlic to a boil. Reduce heat and simmer 5 minutes to infuse the broth. Add the glass noodles and simmer 5–6 minutes, until tender but still slightly chewy. Use tongs to lift the noodles, ginger, and garlic into a colander; keep the broth simmering. Add the snow peas to the broth and simmer 2 minutes, then transfer them to the colander alongside the noodles.
-
Heat a cast-iron or heavy skillet over high heat until it radiates heat. Add the oil and swirl to coat. Salt both sides of the salmon filets and carefully place them in the hot pan. Don’t move them for at least 2 minutes; when the bottom is deep golden and the cooked edge reaches halfway up the sides, flip with a flexible spatula and cook the second side about 3 minutes or until desired doneness. Transfer filets to a plate.
-
Divide the noodles among four deep bowls. Arrange watercress (or arugula), pea shoots or bean sprouts, bell pepper, most of the green onions, and mushrooms over the noodles. Ladle hot broth into each bowl, then top with one to one-and-a-half salmon filets. Garnish with the reserved green onions and a pinch of chili threads. Serve immediately.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if needed.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so Rebecca can see your photos.