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Alaska Honey Sriracha Cod Noodle Bowl

Alaska Honey Sriracha Cod Noodle Bowl
This flavorful noodle bowl combines spicy ginger and rich fish sauce with sweet honey-glazed fish for a perfect combination. Use salmon or cod to finish off the dish.
  • Prep Time: 10 min
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Servings: 6
  • Yield: 4 oz salmon/cod, 1 ½ cups broth with vegetables per serving


  • 12 Cups Chicken Broth
  • 3 Tbsp. Soy Sauce, low sodium
  • 2 ozs. Fresh Ginger, sliced
  • 1 Tbsp. Fish Sauce
  • 3 Lbs. total Wild Alaska Salmon OR Cod, six 4 ozs. fillets
  • ¼ Cup Sriracha
  • 2 Tbsp. Honey
  • 3 Tbsp. Canola Oil
  • 1 Tbsp. Sesame Oil
  • 2¼ Lbs. Udon noodles, fresh
  • 24 Ea. Baby Bok Choy (separated into individual leaves with stems attached)
  • 12 Ea. Shitake Mushrooms
  • 6 ozs. total Tofu, firm, dices
  • 36 Ea. Bamboo shoots, sliced
  • 36 Ea. Water Chestnuts, sliced
  • 6 tsp Cilantro, chopped
  • 3 tsp. Sesame oil


  1. Step 1 Prepare broth

    In a large pot add the chicken broth, soy sauce, ginger and fish sauce.

    Bring to a boil, reduce to a simmer and cook until the broth has reduced by ¼ to 9 cups

    Remove from heat, discard ginger, and hold warm.

  2. Step 2 Prepare fish

    In a small bowl blend the sriracha with the honey.

    Heat a large sauté pan, and add the canola and sesame oil

    Brush each side of the chosen Alaska fish with the honey sriracha.

    Place carefully into pan, and cook 2-3 minutes, turn, baste.

    Cook until done about 2-3 minutes.

    Remove, baste and hold warm.

  3. Step 3 Assemble bowl

    In a sauce pot add 6 ozs. cooked udon and 12 ozs. of the broth, along with 4 pieces of the bok choy, split in half lengthwise and 2 shitake mushroom, sliced thin.

    Bring to boil, reduce to simmer and cook 2 minutes.

    Add 1 oz. of diced tofu, 6 bamboo shoots and 6 waterchestnuts and cook until everything is hot about 1-2 minutes.

    Remove everything to serving bowl.  Top with cooked fish.

    Garnish with 1 tsp. of chopped cilantro and drizzle ½ tsp. sesame oil.   Serve.


    You can control the heat by adding more or less of the honey sriracha basting liquid.  When the fish is broken up into the broth, it adds a bit of bite.  The more you baste the more bite you will add.

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