Many parts of the country are enjoying a welcome thaw, but not here in Western New York. A late-season snow or even an Easter blizzard is not unheard of, so we’re holding on a few more weeks and eagerly awaiting the first glimpses of green grass and buds opening on sun-warmed trees.
Until then I beat the winter blues by eating ALL THE GREEN THINGS: spinach, broccoli, green beans, arugula, romaine, snow peas, pea shoots, bean sprouts, watercress—anything green and bright.
And I pair them with fish. It’s partly Lent, but mostly I simply love fish, and in early spring my cravings for it peak.
Maybe my body knows I need the healthy boost. Which brings me to my current obsession: Salmon + Greens Asian Noodle Bowl.
Toothsome glass noodles topped with delicate mushrooms, peppery watercress, pea shoots or bean sprouts, sliced green onions, thin bell pepper strips, snow peas, and simply seared salmon. A ladle or two of garlic- and ginger-infused vegetable broth warms everything, and a small pinch of chili threads finishes the bowl. This has been my go-to lately.
This Salmon + Greens Asian Noodle Bowl is restaurant-worthy—at least my husband insists it is. We both wish we could order something like this at restaurants when we travel.
The dish is simple to assemble and proves the point that treating good ingredients simply yields the best results. It highlights a few ingredients you might not use every day, but they’re easy to source and worth trying.
Glass noodles are my favorite for this bowl. Made from sweet potato starch, they cook into translucent, slippery strands that soak up the flavored broth without turning mushy. They’re forgiving—hard to overcook—and naturally gluten-free, so the bowl works well for gluten-free diners.
Watercress is another sometimes-unfamiliar ingredient. Think of it as tender baby spinach with a peppery bite reminiscent of radishes. If you can’t find watercress, arugula is a fine, flavorful substitute.
Chili threads are optional but lovely: thin, red strands of dried chili that add visual interest and a whisper of warmth without overpowering the dish. They make a pretty garnish, and you may find many uses for them once you have a jar.
More Salmon Recipes
If you enjoy salmon, try other favorite recipes such as Smoked Salmon Pasta Salad, Blackened Salmon (excellent on its own or turned into a Blackened Salmon Caesar Salad), or a simple Best Way to Cook Salmon. These variations highlight how versatile salmon can be, whether for light spring meals or heartier menus.
Where to find the ingredients:
Many of the ingredients can be found at well-stocked grocery stores or Asian markets. For those who prefer shopping online, specialty items like chili threads and glass noodles are widely available. Look for glass noodles made from sweet potato starch and fresh watercress or quality arugula for best flavor.
- Chili threads (optional garnish)
- Glass noodles (sweet potato starch)
Salmon and Greens Asian Noodle Bowls
Don’t overthink the salmon. Pat the filets dry, season generously with salt, and sear in a hot, heavy skillet without moving them until a deep golden crust forms. Flip and finish to your preferred doneness. My son is a soy-sauce enthusiast, but even he agreed this dish doesn’t need extra soy—taste before you add any more seasoning.
Use a vegetable broth you like; a concentrated base reconstituted to taste works well. The aromatic broth, bright greens, and perfectly cooked noodles all combine with the seared salmon to create a flavorful, satisfying bowl.
Salmon + Greens Asian Noodle Bowls
Rebecca Lindamood
Ingredients
- 2 quarts vegetable broth
- 4 inch piece fresh ginger lightly smashed
- 4 large cloves garlic peeled
- 12 ounces glass noodles
- 3 cups snow pea pods
- 3 teaspoons sunflower or canola oil
- 4 boneless, skinless salmon filets
- 2 cups watercress leaves and tender stems or arugula
- 1 cup pea shoots or bean sprouts
- 1 yellow bell pepper stem and seeds removed, thinly sliced
- 6 green onions trimmed and thinly sliced; reserve 1 tablespoon
- 1 cup very thinly sliced shiitake or beech mushrooms
Optional Garnish:
- chili threads
Instructions
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Bring vegetable broth, smashed ginger, and garlic to a boil in a medium pot. Reduce heat and simmer 5 minutes. Add glass noodles and simmer 5–6 minutes until tender but still chewy. Use tongs to transfer noodles, ginger, and garlic to a colander; keep broth simmering. Add snow peas to the broth and simmer 2 minutes, then transfer them to the colander.
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Heat a heavy skillet over high heat until very hot. Add oil and swirl to coat. Salt both sides of the salmon and place in the pan. Do not move the filets for at least 2 minutes. When the bottom is golden and the cooked portion reaches halfway up the sides, carefully flip and cook about 3 minutes more, or until done to your liking. Transfer salmon to a plate.
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Divide cooked noodles among four deep bowls. Top with watercress or arugula, pea shoots or bean sprouts, bell pepper, sliced green onions (reserve 1 tablespoon), and mushrooms. Ladle hot broth into each bowl, then place 1–1½ salmon filets on top. Garnish with the reserved green onions and a pinch of chili threads. Serve immediately.
Nutritional information is an estimate and provided for convenience. Calculate nutrition using the exact ingredients you use if you need precise values.
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