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Seared Salmon & Soy Vermicelli Noodles

with English Peas

  • icon_cook Created with Sketch.
    Cook Time
    15-25 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 660 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight’s recipe is our take on “beehoon goreng,” a popular Indonesian and Malaysian dish of thin rice vermicelli noodles tossed in a soy-based sauce with vegetables. We’re putting a seasonal spin on it with fresh corn and sweet English peas, sautéed with traditional aromatics of garlic and ginger. Seared salmon fillets round out the dish on a satisfying note.

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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Shell the peas. Roughly chop the cilantro leaves and stems.

Cook the vegetables:
2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, ginger, white bottoms of the scallions, corn, and peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Season with salt and pepper to taste. Transfer to a bowl; set aside in a warm place. Wipe out the pan.

Cook the salmon:
3 Cook the salmon:

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless side down. Cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked to your desired degree of doneness. Turn off the heat.

Cook & dress the noodles:
4 Cook & dress the noodles:

While the salmon cooks, add the noodles to the pot of boiling water. Cook 3 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the hoisin sauce, sesame oil, vinegar, and a drizzle of olive oil; stir to combine. Season with salt and pepper to taste.

Finish the noodles & serve your dish:
5 Finish the noodles & serve your dish:

To the pot of dressed noodles, add the cooked vegetables; stir to combine. Season with salt and pepper to taste. Divide the finished noodles among 4 dishes. Top with the cooked salmon fillets. Garnish with the cilantro and green tops of the scallions. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Shell the peas. Roughly chop the cilantro leaves and stems.

2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, ginger, white bottoms of the scallions, corn, and peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Season with salt and pepper to taste. Transfer to a bowl; set aside in a warm place. Wipe out the pan.

Cook the vegetables:
Cook the salmon:
3 Cook the salmon:

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless side down. Cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked to your desired degree of doneness. Turn off the heat.

4 Cook & dress the noodles:

While the salmon cooks, add the noodles to the pot of boiling water. Cook 3 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the hoisin sauce, sesame oil, vinegar, and a drizzle of olive oil; stir to combine. Season with salt and pepper to taste.

Cook & dress the noodles:
Finish the noodles & serve your dish:
5 Finish the noodles & serve your dish:

To the pot of dressed noodles, add the cooked vegetables; stir to combine. Season with salt and pepper to taste. Divide the finished noodles among 4 dishes. Top with the cooked salmon fillets. Garnish with the cilantro and green tops of the scallions. Enjoy!