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Furikake, a classic Japanese seasoning that often includes seaweed and sesame seeds, is the perfect garnish for tonight’s seared salmon and stir-fried udon noodles. The noodles turn delightfully chewy in just a few minutes when added to the pan with a bit of water—blending in seamlessly with sautéed peppers and bok choy in a savory and sweet soy-based sauce.

Ethan Mick

with Sweet Peppers, Bok Choy, & Furikake

Salmon & Udon Noodle Stir-Fry

Skin-On Salmon Fillets

Fresh Udon Noodles

Sweet Peppers

Garlic

Scallions

Baby Bok Choy

1-Inch Piece Ginger

Rice Vinegar

Sesame Oil

Sushi Sauce

Furikake

Ingredients

Wash and dry the fresh produce. Cut off and discard the pepper stems. Halve the peppers lengthwise; remove and discard the ribs and seeds. Thinly slice crosswise. Peel and finely chop the garlic. [Peel and finely chop the ginger.](#) [Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops.](#) [Cut off and discard the root ends of the bok choy; roughly chop](#).

Prepare the ingredients:

Pat the **salmon** **fillets** dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless side down. Cook 3 to 4 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned and cooked to your desired degree of doneness. Turn off the heat.

Cook the salmon:

While the salmon cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the **peppers** and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant.

Start the stir-fry:

Add the **garlic**, **ginger**, **white bottoms of the scallions**, and **bok choy** to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the **vinegar**; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until combined.

Add the aromatics & bok choy:

Add the **noodles** (carefully separating with your hands before adding) and **⅓** **cup** **of** **water** to the pan. Cook, stirring occasionally, 1 to 2 minutes, or until the noodles are coated and heated through. Turn off the heat; stir in the **sushi sauce** and **sesame oil**. Season with salt and pepper to taste.

Finish the stir-fry:

Divide the **finished stir-fry** between 2 dishes. Top with the **cooked** **salmon fillets**. Garnish with the **green tops of the scallions** and **furikake**. Enjoy!