Soba Noodles with Salmon, Snap Peas and Bok Choy from My Kitchen Chalkboard

Jun 18

Jun 18 Soba Noodles with Salmon, Snap Peas and Bok Choy from My Kitchen Chalkboard

Allium, Breads and Grains, Eggs, Fresh Herbs, Heartier Greens, Hero Recipes, Legumes, Lighter Leaves, Meat and Seafood, Other Veggies, Quick Recipes, Random Stuff, Root Vegetables, Stems+Stalks+Buds+Flowers, Veggies That Are Fruits

Welcome to our first Food Waste Feast Meal Plan! Meal planning is a great way to reduce waste - with a grocery list, you can save yourself from purchasing unnecessary food, and with multiple recipes in mind, you can easily repurpose ingredients across various meals. If you're just clicking around, you can of course enjoy this dish without cooking all the meals, but consider giving it a try. More info on the meal plan, including recipes and a shopping list, here.

Cold noodles + random veggies + any protein + a pantry-raiding assortment of condiments and sauces = one of my favorite dishes to make. I loved this version, with garlicky bok choy, sweet fresh snap peas, and crunchy red peppers. What I loved even more was having the salmon already in the fridge, ready to be flaked into pieces atop the noodles. If you're following along as part of our Meal Plan with My Kitchen Chalkboard (see yesterday's salmon meal here), you'll also find yourself in the enviable position of having a bunch of your ingredients ready to go. As you know, we're working with the wonderful Leigh Belanger and her publisher Union Park Press, so I am happy to offer you a REAL ACTUAL WRITTEN RECIPE here (I know, it's a miracle) so you have amounts and precise instructions. Click here to download a PDF of the recipe.

If you're not doing the meal plan, don't worry! Download the PDF anyway and riff off the ingredients. Leigh won't mind - like us, she's all about flexibility, repurposing ingredients, and trying new things. You'll even find suggestions on some simple 'Big Snacks' on the PDF. Cold noodle dishes are a Hero Recipe for sure - you can use up so many different veggies, from roasted roots to sauteed stems to raw leafy greens. Substitute any veggies you have for the ones used here. And don't feel like you need cooked salmon - this dish is a great way to use up leftover meat, from the last few slices of deli ham in the fridge to last night's homemade chicken or even the beef from your recent Chinese takeout. If there's no cooked meat in the fridge (or you don't eat meat), I often put cold cubed tofu, a fried egg, or slices of egg omelette on top of dishes like these. They're both quick, easy, last minute protein options.

As for sauces, hopefully you'll have the ingredients to try it Leigh's way - you just need sesame oil, rice vinegar, and soy sauce, which I firmly believe and recommend everyone have in their kitchens for instant sauce-making. If not, you could try Ginger Scallion Lettuce Sauce or an Herby Green Sauce also. Do your thing and enjoy!