This quick recipe for sesame noodles is an adaptation of a dish that can be traced back to one created by Shorty Tang, a chef who popularized sesame noodles through his restaurant in New York City. But we’ve put an Alaskan spin on the dish by adding flaked salmon.
Faster than takeout and made with heart-healthy wild-caught seafood, our version of sesame noodles with flaked salmon takes just 20 minutes to make. Hot smoked sockeye salmon is a great option to flake into these noodles, as is leftover, cooked salmon.
We are partial to using buckwheat soba noodles, since salmon and buckwheat are a classic combination of flavors. However, somen noodles, udon, or even spaghetti can all be used instead, if you can’t find buckwheat soba in your grocery store.
The noodles are tossed in a nutty and zesty no-cook sauce made from soy sauce, roasted sesame oil, rice wine vinegar, and tahini. Plus, tons of ginger and garlic, and sriracha if you like things spicy. For a little texture, you can mix in shredded cabbage, scallions, and cilantro. Or, try using carrot matchsticks, shaved asparagus, blanched green beans, or even baby spinach.
