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Parve
Easy
1 Hour, 30 Minutes
Diets 
This recipe is one of my favorites because of its versatility. You can make just the lo mein as a delicious side dish, or just the salmon as a yummy main. Even better, serve them together as an impressive supper, or in small portions as an appetizer for Shabbos or Yom Tov!
1/4 cup Glicks Soy Sauce
1/4 cup honey
1/4 cup vegetable stock
1/2 tablespoon cornstarch
2 teaspoons Gefen Sesame Oil
1 teaspoon Tonnelli Sriracha
1 tablespoon olive oil
1/2 cup chopped scallions
1 tablespoon sesame seeds
2 portobello mushrooms, sliced
1 (9-ounce) package snow peas, ends trimmed
10 ounces Gefen Lo Mein Noodles, cooked according to package instructions
1/4 cup Glicks Soy Sauce
1/4 cup honey
1/4 cup sugar
2 tablespoons olive oil, plus more for cooking
2 tablespoons Gefen Sesame Oil
2 teaspoons garlic powder
1 teaspoon ground ginger
1 teaspoon salt
4 salmon fillets
sesame seeds, for garnish
Prepare the sauce: In a small bowl, whisk together soy sauce, honey, stock, cornstarch, sesame oil, and Sriracha. Set aside.
Prepare the lo mein: Heat olive oil in a large frying pan over medium heat.
Add scallions and sesame seeds and sauté two to three minutes. Add mushrooms and snow peas. Sauté until snow peas turn bright green, about two minutes.
Add sauce (from step 1) to the pan and mix well. Bring to a simmer and then remove from the heat. Add cooked lo mein noodles and set aside.
Prepare the salmon: In a small bowl, make the marinade by combining the soy sauce, honey, sugar, olive oil, sesame oil, garlic powder, ginger powder, and salt.
Place salmon in a pan and pour marinade over the top. Marinate in the fridge for 30 minutes.
In a nonstick frying pan, heat some olive oil over medium heat. Place salmon in the pan, skin side up. Cook two minutes or until one side is cooked, watching carefully to prevent burning. Flip and cook the other side until cooked through.
Serve salmon over the prepared lo mein. Garnish with sesame seeds.
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