It’s National Noodle Month! To inaugurate this wonderful time of year, we’re profiling the best noodle recipes from the Sitka Seafood Market test kitchen. Try one this week!
Shrimp Pad Thai
Pad thai is one of the most popular noodle dishes for a reason—it perfectly unites flavors (sweet, tangy, spicy, fishy) and textures (chewy, crunchy, tender) and is naturally gluten-free. This version, which uses readily available ingredients, comes together in less time than it takes to order from your local Thai restaurant.
Seafood Dan Dan Noodles
This pescatarian riff on dan dan noodles — which typically uses ground pork — makes perfect use of halibut or salmon burger. We’ve simplified some of the steps and ingredients without sacrificing flavor, but can’t claim true authenticity. Some of the more esoteric ingredients can be found in Asian markets or online, but in most cases have supermarket alternatives.
Thai Coconut Seafood Noodle Soup
In spite of the chopping, soaking, and peeling, this intoxicatingly rich noodle soup comes together relatively quickly and uses green or red Thai curry paste. Lemongrass and makrut lime leaves add authentic flavor but can be omitted if finding them proves difficult. If you are lucky enough to find lemongrass at your grocery store, buy 3 or 4 stalks and store them in the freezer, tightly wrapped. They keep forever and are actually easier to mince or grate when slightly frozen. Fresh lime leaves can be stored in the freezer as well.
Misozuke Salmon Noodle Bowl
For this delicious noodle recipe, salmon fillets cure in a delicious marinade of miso, sake, mirin, and sugar for a day or two and then crisp under a broiler just before serving. It’s your choice of noodles, but earthy buckwheat soba makes for a winning combination.
Pasta with Smoked Salmon and Caviar
Pasta purists take note — noodles are noodles, and this smoked salmon and caviar pappardelle is deliciously decadent.
