Salmon Soba Noodles

I've been having a busy week, so I love being able to prepare a meal that can easily translate to leftovers the next day. I cooked an extra piece of miso salmon to use in a new rendition of Asian noodles (see a chicken and vegetable version here). With most of the work already done, the hardest part of the meal was making sure my boyfriend didn't eat all the leftovers before I prepared dinner. If you don't have any leftover salmon on hand, you could substitute it with any meat you like or create a vegetarian version.

Salmon Soba Noodles:

• Use a fork (or your hands) to flake one 10-12 oz. cooked salmon steak into bite-size pieces. Set aside.
• Place 1 lb. soba noodles* into a pot of boiling water and cook according to package instructions.
• Meanwhile, heat 2 tbsp. vegetable oil in a large skillet or wok and add 1 c. sliced snow peas, 1 c. sliced baby bok chop, 1 tbsp. minced ginger and 1 tbsp. minced garlic.
• Cook vegetable mixture for 3-5 minutes, until almost tender.
• Turn the heat to low and add cooked soba noodles, salmon pieces, 1 tbsp. soy sauce, 1 tsp. Sriracha hot sauce, 6 leaves of fresh, torn basil, and 1 tsp. sesame oil.
• Toss noodle mixture together for another 2 minutes.
• Divide into bowls and serve with extra Sriracha, if desired.

Serves four
*A thin, buckwheat noodle. Available in the Asian foods aisle of most grocery stores.