Spicy Gochujang Salmon Noodles with Crispy Shallots

Instructions

1. 1

   Thinly slice the shallots. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the sliced shallots and fry until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Reserve the shallot-infused oil.

   ~8 min
2. 2

   In a small bowl, whisk together gochujang, soy sauce, honey, sesame oil, minced garlic, and grated ginger to create the glaze.

   ~2 min
3. 3

   Cook udon noodles according to package instructions in a medium saucepan. Drain and set aside.

   ~5 min
4. 4

   Pat salmon fillets dry with paper towels. Season with salt and pepper. Heat 1 tablespoon of the reserved shallot oil in the large skillet over medium-high heat. Sear salmon, skin-side down (if applicable), for 4-5 minutes per side, or until cooked through. Remove salmon from the skillet and set aside.

   ~10 min
5. 5

   Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add broccoli florets and sliced red bell pepper and stir-fry for 3-4 minutes until tender-crisp.

   ~4 min
6. 6

   Add the cooked udon noodles and the gochujang glaze to the skillet with the vegetables. Toss well to coat everything evenly. Cook for 2-3 minutes until the sauce thickens slightly.

   ~3 min
7. 7

   Flake the seared salmon into large pieces and gently toss with the noodles and vegetables. Garnish with crispy fried shallots and chopped scallions.

   ~2 min