Dunno where in Asia this is from, but OMG, it is delish! I have done it w/o doing the noodle prep, but that adds another level of deliciosity!
All measurements are approximate. Cook until safe to eat…..
3 tb vegetable oil or EVOO
2 cloves garlic
1 red/orange/yellow bell pepper, seeded and diced (you can add a small red chili if you’d like as well or some pepper flakes)
2 TB palm or brown sugar
1 TB rice wine (vinegar)
1 TB soy sauce or Braggs Aminos
1 c water
cornstarch/water or better yet, mochinko glutinous rice flower…. shake a bit over pot. No need to blend with water and temper into dish. Shake and mix in… thickening is almost instantaneous.
2 TSP lemon juice
6.5 oz egg noodles (or about 1/2 box of spaghetti…. I used whole wheat)
3 TSP Asian sesame seed oil (always add @ end for finishing, don’t cook with it)
2 TB fresh chopped cilantro
4 salmon fillets, about 6 oz ea.
In a wok or frying pan over medium high heat, warm 1 TB vegetable/EVOO. Add chili (optional), garlic and bell pepper, stirring occasionally until pepper is soft. Stir in sugar, vinegar/wine, soy sauce and water. Reduce heat to low and simmer about 5 mins. Stir in thickening agent, bring to boil and then cook until thickened (very quick with glutinous rice flour)
Cook noodles. Mix lemon/lime juice, sesame oil and cilantro with drained noodles (not necessary but oh so GOOD!!!). You can mix the pepper stuff with this as well.
Cook salmon in your favorite manner. Serve with the above.