Tlingit-style Spicy Noodle Stir-Fry

Ingredients

In this Tlingit adaptation, we incorporate traditional Tlingit spices and ingredients to infuse the dish with a unique flavor profile. The original Malaysian Mee goreng mamak typically includes ingredients like shrimp paste, soy sauce, and chili sauce. However, in this Tlingit-style recipe, we replace the shrimp paste with locally sourced smoked salmon, add a touch of spruce tips for a refreshing twist, and use a blend of Tlingit spices to create a distinct flavor that pays homage to the Tlingit culture. We alse have the original recipe for Mee goreng mamak, so you can check it out.

• 250g (8.8 oz) fresh noodles 250g (8.8 oz) fresh noodles
• 200g (7 oz) smoked salmon, flaked 200g (7 oz) smoked salmon, flaked
• 1 cup (150g) bean sprouts 1 cup (150g) bean sprouts
• 1 cup (150g) shredded cabbage 1 cup (150g) shredded cabbage
• 1 medium carrot, julienned 1 medium carrot, julienned
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 sprigs spruce tips, finely chopped 2 sprigs spruce tips, finely chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon chili paste 1 tablespoon chili paste
• 1 tablespoon maple syrup 1 tablespoon maple syrup
• 1 teaspoon Tlingit spice blend (a mix of dried spruce tips, dried berries, and dried seaweed) 1 teaspoon Tlingit spice blend (a mix of dried spruce tips, dried berries, and dried seaweed)
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 20g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Cook the fresh noodles according to the package instructions. Drain and set aside.
2. 2.
   In a large wok or skillet, heat the vegetable oil over medium-high heat.
3. 3.
   Add the minced garlic and sauté until fragrant.
4. 4.
   Add the shredded cabbage, julienned carrot, and sliced bell pepper. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
5. 5.
   Push the vegetables to one side of the wok and add the flaked smoked salmon to the other side. Cook for 1-2 minutes to warm the salmon.
6. 6.
   In a small bowl, whisk together the soy sauce, chili paste, maple syrup, and Tlingit spice blend.
7. 7.
   Pour the sauce over the vegetables and salmon. Stir-fry for another 2 minutes until everything is well coated and heated through.
8. 8.
   Add the cooked noodles and bean sprouts to the wok. Toss everything together gently to combine.
9. 9.
   Season with salt to taste.
10. 10.
    Remove from heat and garnish with chopped spruce tips.
11. 11.
    Serve hot and enjoy the fiery flavors of Tlingit-style Spicy Noodle Stir-Fry!

Treat your ingredients with care...

• Smoked salmon — Make sure to flake the smoked salmon gently to retain its texture and distribute it evenly throughout the dish.
• Spruce tips — If fresh spruce tips are not available, you can use dried spruce tips. Soak them in warm water for a few minutes before chopping.

Tips & Tricks

• For an extra kick of heat, add a few slices of fresh red chili to the stir-fry.
• Customize the vegetables according to your preference. You can add mushrooms, snow peas, or bok choy for additional flavors and textures.
• If you prefer a vegetarian version, substitute the smoked salmon with tofu or tempeh.
• Adjust the spiciness by increasing or decreasing the amount of chili paste according to your taste.
• To make it more filling, you can add cooked shrimp or chicken to the stir-fry.

Serving advice

Serve the Tlingit-style Spicy Noodle Stir-Fry hot as a main course. Garnish with additional spruce tips for a touch of freshness. Pair it with a side of Tlingit-style pickled vegetables or a simple cucumber salad to balance the spiciness.

Presentation advice

Present the Tlingit-style Spicy Noodle Stir-Fry in a vibrant and colorful manner. Arrange the noodles and vegetables neatly on a plate, allowing the smoked salmon to stand out. Sprinkle some chopped spruce tips on top for an appealing garnish.