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Lo Mein Noodles with Baked Salmon-Smoked Sardines

Lo Mein Noodles with Baked Salmon-Smoked Sardines was inspired by a noodle dish we enjoyed in Japan. These fresh noodles are a staple in my kitchen and I always buy a pack from the Asian market. After dropping the noodles for a few seconds in briskly boiling water, add it to the saute already happening in the skillet. Be versatile by adding baked fish, sardines and vegetables or any sliced ingredients to the soy sauce base. Toss and mix it all together in a few quick minutes. This is an AsianInAmericamag recipe and serves 2 to 4.
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Filipino, Japanese
Keyword: Lo Mein Noodles Baked Salmon Smoked Sardines
Servings: 4 people
Calories: 150kcal
Author: Asian in America - Elizabeth Ann Quirino


  • 8 ounces fresh Lo Mein Noodles about 2 cups when cooked (from Asian markets ); noodles come in packs and are pre-boiled
  • 4 Tablespoons vegetable oil
  • 2 cloves garlic minced
  • 1 inch piece fresh ginger sliced, then minced
  • 2 stalks scallion whites chopped
  • 1 whole medium-sized white or yellow onion chopped
  • 2 whole large tomatoes cut in wedges
  • 1 cup broth
  • 1/2 pound baked salmon about 1 cup when flaked and deboned
  • 3 pieces (4 3/8 oz. or 124 g. canned) smoked sardines in tomato sauce flaked; include tomato sauce in can
  • 2 Tablespoons Shao xing rice wine or dry sherry
  • 2 Tablespoons oyster sauce
  • 1 Tablespoon sugar
  • 1/2 cup water to add to rice wine and oyster sauce blend
  • 2 cups fresh spinach
  • 1/8 teaspoon sesame oil
  • 1 whole hard-boiled egg sliced, for garnish
  • 2 stalks scallion greens chopped
  • 1/8 cup soy sauce for side dipping sauce
  • 1 whole lemon about 2 teaspoons lemon juice; for side dipping sauce with soy sauce
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper powder


  • To prepare noodles: In a medium quart sized pot, over briskly boiling water, drop the fresh lo mein noodles. Blanch for 3 minutes. Remove from water. Drain and set aside.
  • To saute: Over a large skillet or wok, over medium high heat, add the vegetable oil. Saute the garlic, onions, ginger, tomatoes and scallions for 1 minute. Add the broth and blend well.
  • In a small bowl, mix the rice wine, oyster sauce, water, sugar. Blend this mixture well. Then add to the skillet with the rest of the ingredients. Add the salmon and sardine flakes. Toss in the spinach and pre-boiled lo mein noodles.
    Blend everything in 1 to 2 minutes so that the liquid coats the noodles. Season with salt and pepper. Pour a few drops of sesame oil.
    Garnish with chopped scallions and hard boiled egg slices. Serve hot with a little soy sauce mixed with lemon juice on the side.
  • Cook’s comments: I buy the pre-boiled fresh lo mein noodles from the Asian grocery or major supermarkets in packs of 16 oz. each. These are convenient to mix in stir fry dishes or soups. Some packs come with instructions how to prepare. Most times, I drop the noodles in a pot of boiling water and blanch them for 3 to 5 minutes. If Asian noodles are not available, substitute with thin pasta noodles (already cooked), either regular or whole wheat, but using the sauce base in this recipe.

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    Serving: 1g | Calories: 150kcal | Carbohydrates: 6g | Protein: 1g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 1mg | Sodium: 1180mg | Potassium: 32mg | Fiber: 1g | Sugar: 4g | Vitamin A: 185IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg