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One Pot Sesame Soba Noodles with Salmon

Prep Time 15 minutes
Cook Time 5 minutes
Servings 4

Ingredients

  • 8-10 oz soba noodles
  • 10-12 oz salmon, cut into 2-4 fillets
  • 2 tbsp tahini
  • 2 tbsp natural peanut butter
  • 2 tbsp soy sauce or tamari
  • 1 tbsp rice vinegar
  • 1 tsp maple syrup or honey
  • 1 tsp toasted sesame oil
  • 1/2 tsp kosher salt
  • 3 cups thinly sliced raw veg (cabbage, carrot, radish, fennel, snap peas, etc…)
  • Chopped cilantro or scallions, for topping
  • Sesame seeds, for topping
  • Lemon wedges, for topping
  • Chili oil, for topping (optional)

Items you can prep ahead (optional)

  • Whisk together the sauce
  • Thinly slice 3 cups raw veg
  • Chop cilantro or scallions

Instructions

  • Bring a medium pot of water to a boil. Add the noodles and salmon and boil for 2-5 minutes or until the salmon is cooked through (depends on thickness). Transfer the salmon to a cutting board and continue to cook the noodles until they are done.
  • Reserve about 1 cup of the noodle water, then drain and rinse with cold water to cool them down until they are just warm.
  • Meanwhile, in a large bowl, whisk together the tahini, peanut butter, soy sauce, vinegar, maple or honey, sesame oil and salt until smooth.
  • Add the noodles to the large bowl and toss to coat in the sauce. If the sauce seems too thick/pasty, add in a splash of the noodle water and toss again.
  • Peel off the skin from the salmon and flake it into chunks. Season with a sprinkle (about 1/4 teaspoon) of salt.
  • Serve the noodles topped with salmon, thinly sliced veggies, herbs, and sesame seeds. Squeeze lemon generously all over. Top with chili oil, if using.

Notes

Substitutions:

  • To make vegetarian, bake cubed tofu in the oven (or cook it however you want) in place of salmon. Or skip the salmon and top with any protein (eggs, edamame, etc…).
  • Use all tahini to make it nut-free or use all peanut butter for a more peanut forward version.
  • You can use any raw crunchy veggie. Or add in some broccolini or broccoli to the boiling water at the end, just don’t overcook it - you want some crunch.
  • Use any noodle - whole wheat or regular spaghetti or udon noodles.

Storage:

  • Store leftovers in an airtight container in the fridge for up to 4 days.

Leftovers + Repurposing:

  • Add water to loosen up the sauce! You can eat these cold or warm them up until just warm. Add water and toss the noodles until they loosen up.  Top with warmed up salmon and all the other toppings.
  • Put any protein, veggies, and toppings on the noodles.
  • Top with a fried egg and chili oil.