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Bring a large pot of water to a boil. Cook noodles according to package directions. Drain and set aside.
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Meanwhile, prepare dressing. Zest oranges and limes with a fine grater directly over a large bowl, then squeeze to juice. Grate ginger over bowl, without peeling.
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Add miso, vegetable oil, sesame oil and honey, then mix.
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Use a peeler to peel carrots into ribbons. Finely slice cabbage.
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Add carrots and cabbage to the bowl with the dressing.
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Strain noodles and add. Mix well to coat. Set aside.
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Cut salmon into 6 pieces and cut bok choy in half.
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Heat oil in a large non-stick skillet set over medium-high heat. Place salmon in the skillet and cook for 5 minutes.
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Turn salmon over and place bok choy in the skillet, cut side down. Cover and cook for another 5 minutes.
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Divide noodle salad in 6 deep plates. Add salmon and bok choy. Sprinkle with sesame seeds and serve warm.
Keeps in the refrigerator for 3 days. Do not freeze.
Chef’s secret
- Oriental-Style Noodles, often called yet-ca-mein, are found in the Asian section of the grocery store. Unlike other Asian noodles, these are made from wheat flour.
Crédit photo : Maude Chauvin