Salmon & snow pea lo mein

I’ve been cooking a lot more since being in school. It’s nice!

This recipe was originally for shrimp, but the salmon was on salmon was on sale so I subbed it in. Still good! It probably just depends on which you like better.

Salmon (or shrimp!) Lo Mein with Snow Peas
(Adapted from RealSimple)

8 ounces lo mein noodles (I’m pretty sure I just used the whole 10 oz pack)
2 tablespoons canola oil
2 salmon cutlets (~1lbs)*
1/2 pound snow peas, trimmed
4 scallions, thinly sliced, white and green parts separated
2 cloves garlic, chopped
kosher salt
1/4 cup oyster sauce (found in the Asian aisle of most supermarkets)
2 tablespoons rice vinegar
1 tablespoon soy sauce
crushed red pepper, for serving


  1. Cook the noodles according to the package directions.
  2. Meanwhile, heat the oil in a large skillet over high heat. Add the salmon, snow peas, scallion whites, garlic, and ½ teaspoon salt. Cook, tossing occasionally, until the salmon is cooked through, 2 to 3 minutes.
  3. Add the oyster sauce, vinegar, soy sauce, and ¼ cup water; cook, tossing, until thickened, 1 to 2 minutes. Add the noodles and toss to combine. Serve sprinkled with the red pepper and scallion greens.


It was good and very simple. I love that vague Asian goo tastes so good and I’m happy that I know two different ways to make it now. I over cooked my lo mien noodles a bit, but I was still happy. A little sriracha sauce at the end  never hurt anyone either :). (Carissa, I can totally eat tiny amounts of sriracha sauce now).

* 1 pound peeled and deveined medium shrimp

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