Alaska Honey Sriracha Salmon Noodle Bowl

Prep Time 0 minutes

Yield 4 servings

Alaska Honey Sriracha Salmon Noodle Bowl

Ingredients

12 cup Chicken Broth
3 tablespoon Soy Sauce, low sodium
2 ounce Fresh Ginger, sliced
1 tablespoon Fish Sauce
3 pound
1/4 cup Sriracha
2 tablespoon Honey
3 tablespoon Canola Oil
1 tablespoon Sesame Oil
2 1/4 pound Udon noodles, fresh
24 each Baby Bok Choy (separated into individual leaves with stems attached)
12 each Shitake Mushrooms
6 ounce Tofu, firm, dices
36 each Bamboo shoots, sliced
36 each Waterchestnuts, sliced
6 teaspoon Cilantro, chopped
3 teaspoon Sesame Oil

Directions

Broth

In a large pot add the chicken broth, soy sauce, ginger and fish sauce.

Bring to a boil, reduce to a simmer and cook until the broth has reduced by ¼ to 9 cups

Remove from heat, discard ginger, and hold warm.

Fish:

In a small bowl blend the sriracha with the honey.

Heat a large sauté pan, and add the canola and sesame oil

Brush each side of the chosen Alaska fish with the honey sriracha. ***

Place carefully into pan, and cook 2-3 minutes, turn, baste.

Cook until done about 2-3 minutes.

Remove, baste hold warm.

One Serving:

In a sauce pot add 6 ozs. cooked udon and 12 ozs. of the broth, along with 4 pieces of the bok choy, split in half lengthwise and 2 shitake mushroom, sliced thin.

Bring to boil, reduce to simmer and cook 2 minutes.

Add 1 oz. of diced tofu, 6 bamboo shoots and 6 waterchestnuts and cook until everything is hot about 1-2 minutes.

Remove everything to serving bowl. Top with cooked fish.

Garnish with 1 tsp. of chopped cilantro and drizzle ½ tsp. sesame oil. Serve.

*** You can control the heat by adding more or less of the honey sriracha basting liquid. When the fish is broken up into the broth, it adds a bit of bite. The more you baste the more bite you will add.