It's been awhile since I've had a Foodie Friday post and I have to rave about this easy, delicious, and healthy lunch I created this week.  After another well intended weekly menu planned by my husband and I, our busy life left us eating out one night while our defrosted salmon remained in the fridge. We unfortunately, are notorious for this.  Plus we had dinner plans the following night, so it meant cooking it for lunch or it going bad. Wanting more than my standard recipe, I decided to cave into my Asian craving I'd been having and create a Simply Salmon Asian Noodle Bowl.  

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Combining terriaki salmon, leftover veggies, and Lotus Foods Millet and Brown Rice Ramen we bought at Costco recently (we like healthy, but sometimes we like to relive our college days with a bowl of Ramen Noodles and this seemed like a healthy alternative), this was a yummy dish that even my 2 year old loved.  I know this because she barely touched her lunch and kept eating mine.   I was sure to put her down for a nap BEFORE indulging in the yumminess the next day.

Also, It was so easy!  Even though I love to cook, I am neurotic in the kitchen and making the simplest of meals makes me frazzled if I can't devote my entire attention to the task at hand (aka, kids cannot not be around).  I did this with my 2 year old under foot without a sweat.   

This is a great dish packed with protein, veggies, and omega 3's full of flavor without the added sodium or MSGs.  This made great leftovers for lunches the next couple of days.  I just packaged the salmon separately and warmed it in the oven and heated the noodles/veggies in the microwave.  You can also make this for "fake out" the next night you want to stay in just you and some Netflix or for a nutritious family meal even your kids will love!

Simple Salmon Asian Noodle Bowl

 

Marinade the salmon for about 30 minutes in teriyaki sauce and cooked it on 350 for 20 minutes.   While that was cooking, I cut up some vegetables that needed to be eaten including my kids leftover broccoli and sauteed them in a little bit of olive oil and added in a dash of soy sauce. I used leftover chicken stock instead of water to boil the ramen cakes according to the directions added in Simply Asian Sweet Ginger and Garlic Spices to the boiling stock to make the dish more flavorful.  Once everything was ready, I tossed the noodles with the veggies.  I topped it with some of the salmon and some scallions.  Voila!

 

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