Sichuan Chili Salmon Noodles
Ingredients
- 1½ poundssalmon fillets (skin-on)
- 12 ouncesnoodles (ramen, soba, or egg noodles)
- 2 tablespoonsvegetable oil
- 4 clovesgarlic
- 1 tablespoonginger
- 3 tablespoonssoy sauce
- 1½ tablespoonsrice vinegar
- 1 teaspoonhoney
- 1½ tablespoonschili oil
- 1 teaspoonSichuan peppercorns
- ½ teaspoonred pepper flakes
- 3 stalksscallions
- 1 tablespoonsesame seeds
- 1 wholelime
Prep
- 01
Mince 4 cloves garlic and finely grate 1 tablespoon ginger.
- 02
Trim scallions and slice on the bias into 1-inch pieces.
Method
- 01
Bring a large pot of salted water to a boil. Cook noodles according to package directions until tender; drain and set aside.
- 02
While noodles cook, heat 2 tablespoons oil in a large skillet over medium-high heat. Season salmon fillets on both sides with salt and pepper. Place skin-side down and cook for 5–6 minutes, then flip and cook for 3–4 minutes more, until just cooked through. Transfer to a plate and flake into bite-sized pieces.
- 03
In the same skillet, reduce heat to medium. Add 1 tablespoon chili oil, then garlic and ginger; cook for 30 seconds until fragrant.
- 04
Stir in soy sauce, rice vinegar, and honey. Add cooked noodles and salmon pieces; toss gently to coat, 1–2 minutes.
- 05
Transfer to serving bowls. Top with toasted Sichuan peppercorns, red pepper flakes, scallions, and sesame seeds. Serve with lime wedges on the side.
Spice Tips
For more heat, increase red pepper flakes to 1 teaspoon or add a splash of sriracha to the sauce. For deeper warmth without much more fire, toast Sichuan peppercorns for slightly longer. If you prefer a milder dish, reduce chili oil to 1 tablespoon and omit the red pepper flakes.
Toast the Sichuan peppercorns lightly in a dry skillet for 30 seconds before crushing to deepen their floral, numbing character. Salmon keeps well in the fridge; you can cook it 1 day ahead and flake it cold into the warm noodles for a cool-down dinner.