Can’t decide between soup, noodles or stir-fry for takeout tonight? Make this black bean noodle bowl instead. It’s the perfect marriage of all your favorite Asian dishes: Teriyaki salmon, veggie soup and black bean spaghetti unite for a colorful flavor extravaganza that will delight your taste buds. With this dish in your dinner rotation, you can satisfy your takeout cravings without paying any delivery fees.
1 pkg. Explore Cuisine Organic Black Bean Spaghetti
2 tsp. sugar
1 qt. chicken stock
2 tsp. + 2 Tbsp. organic tamari soy sauce, divided
1 Tbsp. sake
1 Tbsp. mirin
2 cloves garlic
3 cm. piece of ginger, grated
5.25 oz. shiitake mushrooms, sliced
9 oz. green beans
7 oz. bean sprouts
14 oz. fresh salmon, cut diagonally into 4 pieces
- In saucepan, combine chicken stock, 2 tsp. soy sauce, garlic and ginger and bring to boil. Add mushrooms and simmer. After 5 minutes, add green beans and simmer an additional 5 minutes.
- In separate pot, cook spaghetti according to package directions.
- In small bowl, mix sugar, 2 Tbsp. soy sauce, sake and mirin and pour over salmon. Pan-fry salmon for several minutes on each side. Just before salmon is finished, add bean sprouts to stock mixture and cook for one minute.
- Drain spaghetti and divide among four bowls. Pour vegetable soup over each and top with salmon.