on Sesame Rice Noodles
By Alaska Seafood Marketing
Institute, State of Alaska
24 (6oz.) Portions
cup Kikkoman Soy Sauce
1/2 cup Honey
1/4 cup Fresh Ginger Root (minced)
2 Garlic Cloves (minced)
1/4 tsp. Ground White Pepper
9 lbs. Alaska Salmon Fillets (6 oz. por. - 24 portions)
3 lbs. Medium rice stick noodles (dehydrated)
Water (as needed)
3 cups White wine
1 1/2 cup Kikkoman Soy Sauce
1 cup Sesame Seeds (toasted)
3 cup Chili Sesame Oil
6 Large Eggs (beaten)
2 cup Fresh Cilantro Sprigs
Combine soy sauce, wine, honey, ginger root, garlic and
pepper; mix well.
salmon in soy mixture 20 minutes; drain and refrigerate
until ready to cook.Re-hydrate noodles in boiling water
until soft; drain. Cover and set aside.
wine, soy sauce and sesame seeds; set aside.
For each serving; Heat approximately 2 Tsp. chili sesame
oil in hot skillet; add one tbsp. egg and scramble. Stir
in 4 oz. prepared noodles and 3 tbsp. wine mixture; stir-fry
until heated. Remove from heat; stir in 2 Tbsp. cilantro.
salmon until cooked.
4 oz. sesame rice noodles on serving plate; place salmon
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