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Cook Time:35 minsTotal Time:35 minsServings:6Yield:6 servings, about 2 cups eachJump to Nutrition Facts
Cook Time:35 minsTotal Time:35 minsServings:6Yield:6 servings, about 2 cups each
Cook Time:35 mins
Cook Time:
35 mins
Total Time:35 mins
Total Time:
Servings:6
Servings:
6
Yield:6 servings, about 2 cups each
Yield:
6 servings, about 2 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 ounces bean thread noodles (see Note)2tablespoonscanola oil3tablespoonsthinly sliced garlic7cupsreduced-sodium chicken broth1 15-ounce can petite diced tomatoes1 tablespoon fish sauce (see Note)1 tablespoon chile-garlic sauce (see Note)2teaspoonshot sesame oil, or to taste1 ¼poundswild salmon fillet, skinned (see Tip) and cut into 1/2-inch cubes1cupthinly sliced scallions½cuploosely packed cilantro leavesLime wedges, for garnish
Cook Mode(Keep screen awake)
Ingredients
2 ounces bean thread noodles (see Note)
2tablespoonscanola oil
3tablespoonsthinly sliced garlic
7cupsreduced-sodium chicken broth
1 15-ounce can petite diced tomatoes
1 tablespoon fish sauce (see Note)
1 tablespoon chile-garlic sauce (see Note)
2teaspoonshot sesame oil, or to taste
1 ¼poundswild salmon fillet, skinned (see Tip) and cut into 1/2-inch cubes
1cupthinly sliced scallions
½cuploosely packed cilantro leaves
Lime wedges, for garnish
DirectionsPlace noodles in a large bowl, cover with hot tap water and soak until softened, 20 to 25 minutes. Drain.Meanwhile, heat canola oil over medium heat in a Dutch oven. Add garlic and cook, stirring often, until golden brown, about 3 minutes. Transfer to a paper towel with a slotted spoon. (If the oil is too hot, the garlic will burn and become bitter so try a “tester” slice first before frying the rest.)Carefully pour broth into the pan (it may spatter a little); bring to a boil. Stir in tomatoes and their juice, fish sauce, chile-garlic sauce and hot sesame oil. Stir in salmon, reduce heat to a gentle simmer and cook until the salmon is nearly cooked through, about 2 minutes. Stir in the drained noodles and scallions and simmer 1 minute more.Top with cilantro and the crispy garlic. Serve with lime wedges, if desired.TipsNotes: Look for bean thread noodles (sometimes labeled mung bean, glass or cellophane noodles) in the Asian section of most large supermarkets or at an Asian market.Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our nutritional analyses.A blend of ground chiles, garlic and vinegar, chile-garlic sauce is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets (sometimes labeled as chili-garlic sauce or paste) and keeps up to 1 year in the refrigerator.Tip: Place the salmon fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.Originally appeared: EatingWell Magazine, March/April 2008
Directions
Place noodles in a large bowl, cover with hot tap water and soak until softened, 20 to 25 minutes. Drain.Meanwhile, heat canola oil over medium heat in a Dutch oven. Add garlic and cook, stirring often, until golden brown, about 3 minutes. Transfer to a paper towel with a slotted spoon. (If the oil is too hot, the garlic will burn and become bitter so try a “tester” slice first before frying the rest.)Carefully pour broth into the pan (it may spatter a little); bring to a boil. Stir in tomatoes and their juice, fish sauce, chile-garlic sauce and hot sesame oil. Stir in salmon, reduce heat to a gentle simmer and cook until the salmon is nearly cooked through, about 2 minutes. Stir in the drained noodles and scallions and simmer 1 minute more.Top with cilantro and the crispy garlic. Serve with lime wedges, if desired.TipsNotes: Look for bean thread noodles (sometimes labeled mung bean, glass or cellophane noodles) in the Asian section of most large supermarkets or at an Asian market.Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our nutritional analyses.A blend of ground chiles, garlic and vinegar, chile-garlic sauce is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets (sometimes labeled as chili-garlic sauce or paste) and keeps up to 1 year in the refrigerator.Tip: Place the salmon fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
Place noodles in a large bowl, cover with hot tap water and soak until softened, 20 to 25 minutes. Drain.
Meanwhile, heat canola oil over medium heat in a Dutch oven. Add garlic and cook, stirring often, until golden brown, about 3 minutes. Transfer to a paper towel with a slotted spoon. (If the oil is too hot, the garlic will burn and become bitter so try a “tester” slice first before frying the rest.)
Carefully pour broth into the pan (it may spatter a little); bring to a boil. Stir in tomatoes and their juice, fish sauce, chile-garlic sauce and hot sesame oil. Stir in salmon, reduce heat to a gentle simmer and cook until the salmon is nearly cooked through, about 2 minutes. Stir in the drained noodles and scallions and simmer 1 minute more.
Top with cilantro and the crispy garlic. Serve with lime wedges, if desired.
Tips
Notes: Look for bean thread noodles (sometimes labeled mung bean, glass or cellophane noodles) in the Asian section of most large supermarkets or at an Asian market.
Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our nutritional analyses.
A blend of ground chiles, garlic and vinegar, chile-garlic sauce is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets (sometimes labeled as chili-garlic sauce or paste) and keeps up to 1 year in the refrigerator.
Tip: Place the salmon fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
Originally appeared: EatingWell Magazine, March/April 2008
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Nutrition Facts(per serving)284Calories13gFat16gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
