Salmon Steak with Cloud Ears and Noodles Recipe

Name: Salmon Steak with Cloud Ears and Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 each salmon steaks; 2 cups bean thread noodles; 2 each parsley leaves sprigs, chopped; 2 tablespoons peanut oil; 2 slices ginger root; 1 clove garlic sliced; 3 cups chicken broth; 1 tablespoon sherry; 1/4 teaspoon salt; 1 pinch white pepper; 1 teaspoon vinegar

Servings: persons

2 each salmon steaks
2 cups bean thread noodles
2 each parsley leaves sprigs, chopped
2 tablespoons peanut oil
2 slices ginger root
1 clove garlic sliced
3 cups chicken broth
1 tablespoon sherry
1/4 teaspoon salt
1 pinch white pepper
1 teaspoon vinegar

1
Soak cloud ears and bean starch noodles separately in warm water for 30 minutes, or until soft.
2
Wash and dice pressed beancurd into 1/4 inch cubes.
3
Heat peanut oil in medium hot wok; add ginger and garlic; remove when oil becomes fragrant.
4
Take care not to burn garlic; if you do, start over.
5
Lightly saute one steak at a time in aromatic oil until surface is firm.
6
In clay pot, combine chicken stock, cloud ears, sherry, salt and pepper.
7
Bring to boil, add bean thread noodles; return to boil.
8
Now, reduce liquid to gentle simmer; add salmon steaks carefully so they remain whole; add diced bean curd.
9
Cover and simmer for 5 to 7 minutes, until steaks are cooked.
10
Uncover, swirl in red vinegar and sesame oil.
11
Garnish with parsley.

928

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 each salmon steaks, 2 cups bean thread noodles, 2 each parsley leaves sprigs, chopped, 2 tablespoons peanut oil, and more.

Yes, Salmon Steak with Cloud Ears and Noodles falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon Steak with Cloud Ears and Noodles

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