The Happy Home Cook: Chiyo’s Kelp Noodle Pancit with Salmon

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Kelp Noodle Pancit with Salmon (Photo courtesy of Jennifer Jolorte Doro)

Chiyo is a meal delivery program designed for early-stage motherhood. We bring together the best elements of Eastern food therapy and Western nutritional standards. Through our heritage and training, we incorporate ancient traditions like Chinese medicine and Ayurvedic practices into the meals that we prepare. This allows us to address specific needs like balancing hormones, easing symptoms, and raising energy levels.

As co-founder and Chief Culinary Officer of Chiyo, the health and well-being of a mother is my priority. Being Filipino, I can’t help but incorporate a lot of our recipes, but we tweak them so that they are more nutrient-dense and restorative. For example, we have the Coconut Bibingka with Goji Berry Maple Syrup and Eggplant Adobo with Beef on our menus. The Kelp Noodle Pancit with Salmon recipe that I’m sharing is made with seaweed and tamari so that it’s gluten-free and uses a variety of bright vegetables for diverse nutrition, fiber, and folate.  

Kelp Noodle Pancit with Salmon 

Yield: 2 servings
Prep Time: 20 minutes
Cook Time: 20 minutes 

Ingredients:

Vegetable Mixture:

¼ cup Extra Virgin Olive Oil
½ cup Spanish onion, medium dice
½ cup Carrots, peeled and cut into matchsticks 
¼ cup Scallions, roughly chopped
½ cup Fresh Shiitake Mushrooms, thinly sliced
2 cups Spinach, raw

Noodles:

1 Package of Kelp Noodles, cooked according to package instructions
¼ cup Tamari 
1 Tbsp Sesame Oil
1 Tbsp Coconut Sugar
1 Tbsp Garlic, minced
¼ cup Toasted Sesame Seeds

Salmon:

1 Tbsp Extra Virgin Olive Oil
2 - 4oz portions of Salmon
Salt and Pepper
¼ cup Tamari
1 Tbsp Sesame oil 
1 Tbsp Coconut sugar 

Instructions: 

1. Vegetable mixture: On the stovetop, set a pan on medium-high heat and pour in the Extra Virgin Olive Oil. Add the onion and sauté until translucent. Add the carrots, scallions, shiitake mushrooms and cook until tender. Add the spinach and sauté until slightly wilted. Turn off the heat and set aside.

2. Noodles: Cook the kelp noodles according to package instructions. While the noodles are cooking, make the sauce. In a medium-sized bowl, add the tamari, sesame oil, coconut sugar, minced garlic, and sesame seeds. Whisk until fully combined. Drain the noodles and add this to the bowl. With a pair of tongs, coat the noodles with the sauce. Set aside.

3. Salmon: Pre-heat the oven at 350 degrees Fahrenheit and line a small baking sheet with parchment paper. Season the salmon with salt and pepper. On the stovetop, heat a frying pan for 30 seconds on medium-high heat, then add the Extra Virgin Olive Oil. Sear the salmon on one side for approximately 3 minutes. Transfer the seared salmon to the parchment paper-lined baking sheet. Bake in the oven for 9 to 10 minutes.

4. To assemble, grab a bowl, add the kelp noodles as the base, then top with the vegetable mixture and the salmon. Enjoy!

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For more on Jennifer Jolorte Doro, please visit: https://ift.tt/5wtoKlj