This evening I made a tasty Asian noodle stir fry to accompany a nice piece of wild salmon. I'm so glad salmon is in season! I refuse to buy the farm raised stuff they sell the rest of the year, that's pumped with antibiotics and actually fed red dye because its not really pink. Tonight I made my standby salmon recipe - roasted and with soy sauce, garlic, and ginger. To go with it I made a flavorful stir fry. I still had some fresh lemon pepper fettuccine from Russo's, which was perfect in this dish.
In a hot wok, I stir fried 1 sliced portabella mushroom, sugar snap peas, and junior bok choy. Then I tossed in garlic, ginger, soy sauce, hoisin sauce, and red pepper flakes. I let this cook for a few minutes then squeezed over the juice of 1 lime and tossed in the cooked fettuccine. The finished product was tossed with fresh chopped cilantro.
Very tasty and fresh! I don't usually add lime juice to stir fry, but it was a nice tangy compliment to the lemon pepper noodles. You could make this dish with just about any vegetables you have on hand and it would be delicious.
In a hot wok, I stir fried 1 sliced portabella mushroom, sugar snap peas, and junior bok choy. Then I tossed in garlic, ginger, soy sauce, hoisin sauce, and red pepper flakes. I let this cook for a few minutes then squeezed over the juice of 1 lime and tossed in the cooked fettuccine. The finished product was tossed with fresh chopped cilantro.
Very tasty and fresh! I don't usually add lime juice to stir fry, but it was a nice tangy compliment to the lemon pepper noodles. You could make this dish with just about any vegetables you have on hand and it would be delicious.
Wow that looks really fantastic!
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