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Ingredients

1 large lemon, zested and juiced 3 tablespoons honey 3 tablespoons soy sauce 1 tablespoon grated ginger 3 cloves crushed garlic 1 teaspoon sesame oil ¼ teaspoon cayenne pepper, or to taste ¼ teaspoon ground black pepper to taste ½ pound Atlantic salmon - skinless, boneless, cut into 1-inch cubes 3 cups vegetable stock 1 tablespoon walnut oil, or as needed 2 medium carrots, thinly sliced on the diagonal 3 stalks celery, thinly sliced on the diagonal 1 medium onion, halved lengthwise and thinly sliced 16 ounces fresh Shanghai-style noodles 1 ½ cups bean sprouts 1 cup enoki mushrooms, roots removed and stalks separated 3 green onions, chopped

Nutrition Info

569.2 calories carbohydrate: 93.3 g cholesterol: 27.9 mg fat: 12.4 g fiber: 4.9 g protein: 21.4 g saturatedFat: 1.7 g servingSize: - sodium: 1632.8 mg sugar: 17.8 g transFat: : - unsaturatedFat: : -

Combine lemon zest, lemon juice, honey, soy sauce, grated ginger, crushed garlic, sesame oil, cayenne pepper, and black pepper in a small, high-sided bowl. Whisk marinade to combine.
Place salmon in a bowl, just before starting to cook, pour 1/2 the marinade over the fish.
Pour stock into a large pot and bring to a simmer.
Heat oil in a wok over medium-high heat. Add carrots and stir-fry for 3 minutes. Add 1 tablespoon of stock. Add celery, onion, and an additional tablespoon or 2 of stock. Stir-fry until starting to soften but still crisp, about 4 minutes. Transfer vegetables to a warm bowl.
Pour salmon and marinade into the wok. Increase heat to high and cook for 2 minutes. Return vegetables to the wok and reduce heat to low. Cook and flip the contents of the wok to gently, without stirring. Add a small amount of stock and cook 2 minutes more.
Add noodles to the pot with the simmering stock, do not break them apart.
Add bean sprouts, mushrooms, and remaining marinade to the wok. Simmer and flip to combine, 4 to 6 minutes more.
Serve salmon stir-fry over cooked noodles, garnish with green onions.

4 servings

An excellent salmon and enoki mushroom stir-fry served over seasoned Shanghai noodles. Garnish with toasted sesame seeds.