Steps: |
| -Bring water to a boil for the udon noodles in a 4-qt. pot. |
| -Cook the noodles, drain and drizzle with sesame oil. Do not rinse. |
| -Season the salmon and return to the refrigerator. |
| -Heat a heavy bottom 2-qt. pot to medium-high. |
| -Add 2 tablespoons of oil, then the garlic, lemongrass, mushrooms and ginger. Saute for a minute, stirring often. |
| -Lay the bok choy in the pan, cut-side down. Cook on this side until lightly browned, then turn over. |
| -Deglaze with the wine, and add the carrots and chicken stock. |
| -Turn the heat down to medium-low and add the oyster sauce, soy sauce and jalapeno. |
| -Simmer the broth for approximately 20 minutes until the bok choy is tender. |
| -Meanwhile, heat a nonstick saute pan, large enough to accommodate the salmon, to medium-high. |
| -Add 2 tablespoons of oil to the pan and saute the salmon. |
| -Check for desired temperature, and set on a resting rack or a plate off to the side. |
| -Divide the noodles between your serving bowls. |
| -Ladle the broth over the noodles, equally dividing the vegetables. Season to taste. |
| -Top the noodles with the salmon fillets. |
| -Garnish with the scallions, cilantro leaves and lime wedges. |
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