Pan-seared Lime Salmon and Yakisoba

Pan-seared Lime Salmon and Yakisoba

Servings: 2

Preparation time: 10 minutes

Cooking time: 10 minutes


  • Sapporo Ichiban chow mein yakisoba: 2 packages
  • Tofu: 80g
  • Celery: 1 stalk, cut diagonally, small slices
  • White mushrooms: 3, slice thinly
  • Carrot: 1/2 medium carrot; cut in 3″ lengthwise, 2mm width thin slices
  • Cabbage: 1/8 of a cabbage, cut roughly in small pieces
  • Bell pepper: 1 small, cut in small slices
  • Salmon: 1 fillet piece of preferred size
  • Lime: 1/4
  • Salt and pepper
  • Cooking oil
  • Scallions: 1 stem, chopped finely

Preparing ingredients

  1. Wash and dry produce. Cut the celery, white mushrooms, carrot, cabbage, and bell pepper.
  2. In a large pan, pour 500ml of water, heat to a boil and put noodles and seasoning package in.
  3. While noodle cooks and absorbs broth, stir fry vegetables in another large pan.
  4. Combine the two pans and toss well. Add scallions.

Preparing the salmon

  • Season salmon with 1/4 of lime juice, zest, and salt and pepper
  • Place parchment paper on medium-size pan. Drizzle cooking oil on paper. 
  • On medium high, cook salmon about 3-5 minutes each side, or until cooked

Plate yakisoba from pan to dish and put salmon on top. Enjoy!

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