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.
Spicy noodles with salmon or halibut burger
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.
Virtual trip to Bangkok
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.
slurp-able rice noodles with shrimp and spicy broth
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.
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 purists take note — noodles are noodles, and this smoked salmon and caviar pappardelle is deliciously decadent.
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
