Stir-Fried Soba Noodles with White Miso-Lime Glazed Salmon, Wok-Seared Snow Peas and Crispy Enoki Mushrooms

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Pat the salmon fillets dry with paper towels and place them on a lightly oiled baking tray using 1 teaspoon of the vegetable oil.

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   2. In a bowl, mix the white miso, 2 tablespoons soy sauce, honey, lime juice, lime zest, black pepper, and 1 tablespoon water until smooth. Brush this glaze over the salmon.

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   3. Bake the salmon for 10 to 12 minutes at 220 °C / 425 °F, until juicy and just barely flaky in the center. Set aside and spoon over any tray juices.

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   4. Meanwhile, bring a large pot of water with the salt to a boil. Cook the soba noodles according to the package, usually 4 to 5 minutes, until tender. Drain, rinse under cold water, and toss with a few drops of vegetable oil to prevent sticking.

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   5. Heat a wide skillet over medium-high heat. Add 1 teaspoon vegetable oil and sauté the enoki mushrooms in an even layer for 3 to 4 minutes, stirring minimally, until golden and crisp at the edges. Remove and set aside.

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   6. In a small cup or bowl, mix the remaining 1 tablespoon soy sauce, rice vinegar, toasted sesame oil, the remaining 2 tablespoons water, and the red pepper flakes if using. Set this stir-fry sauce aside.

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   7. In a wok or large skillet, heat the remaining vegetable oil over high heat. Add the white parts of the scallions, garlic, and ginger, and stir-fry for 30 seconds until fragrant.

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   8. Add the snow peas and carrot. Stir-fry for 2 to 3 minutes over high heat so they stay tender-crisp.

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   9. Add the cooked soba noodles and the reserved sauce. Toss for 1 to 2 minutes, separating the noodles with tongs or a spatula, until evenly coated.

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    10. Divide the stir-fried noodles among four plates. Top with the glazed salmon, finish with the crispy enoki mushrooms, the green parts of the scallions, and the toasted sesame seeds, and serve immediately.