Udon and Salmon Noodles

Omega 3-rich salmon makes this Japanese meal filling and heart-healthy!
Not a fish fan? Carnivores can replace the salmon with thin slices of sirloin.

Serves 4
Prep Time 10 minutes, plus
marinating time
Cooking Time 10 minutes

3 tablespoons soy sauce, divided
2 tablespoons mirin, divided
1 teaspoon sugar
350 grams skinless salmon fillet, cut into 1-inch cubes
1 (375-gram) pack udon noodles
2 tablespoons vegetable oil, divided
1 tablespoon sesame oil
1 tablespoon pickled ginger, finely sliced, plus 1 tablespoon pickling liquid
1 bunch broccoli, chopped and steamed

1. Combine 1 tablespoon soy sauce, 1 tablespoon mirin, and sugar in a bowl. Mix well until sugar dissolves. Add salmon, tossing to combine. Marinate for 15 minutes.

2. Meanwhile, cook noodles according to package directions. Drain well. Set aside.

3. Heat 1 tablespoon vegetable oil in a large frying pan or wok over medium heat. Remove salmon from marinade and cook in pan until golden and cooked through, turning on all sides, around 2 minutes.

4. Transfer to a large bowl with remaining soy sauce, mirin, vegetable oil, sesame oil, ginger, and pickling liquid. Toss to combine.

5. Divide noodles among 4 serving bowls. Top evenly with cooked broccoli and salmon.