2-3cupsdried Chow Mein noodles, or shelf-stable udon noodles
Salt and pepper, to taste
Aluminum foil
Sauce:
1Tablespoonsesame oil
2Tablespoonsrice wine vinegar
2Tablespoonssoy sauce
2clovesgarlic, minced
1/2teaspoonfresh ginger, minced or ginger paste
To serve:
2fresh lime wedges
Black or white sesame seeds
Diced green onion
Prevent your screen from going dark
Instructions
Preheat bbq grill to medium high (or oven to 375F.)
In a large bowl, soak Chow Mein (or udon) noodles in hottest tap water while your prepare the rest of the dish (at least 8-10 minutes).
In a small bowl, whisk together the sauce ingredients. Set aside.
Season the salmon fillets with salt and pepper. Set aside.
Cut bottom 1/2-inch off the baby bok choy and then cut each into quarters. Place in a colander and rinse well. Set aside.
Cut two pieces of aluminum foil about about 24-inches long. Lay them on the counter in opposite directions to form a + shape.
When the noodles have soaked and are softened, drain. *Chow Mein Noodles may be a little al dente still, but will soften as they cook in the packet.
Place noodles in the centre of the foil. Pour 1/3 of the sauce overtop. Top with the seasoned salmon fillets. Pour 1/2 of the remaining sauce over the salmon. Top with bok choy and pour the remaining sauce over-top. Seal up your foil packet tightly, so no steam will escape as it cooks.
Place foil packet in oven (on baking sheet) or onto your preheated grill. Cook about 12 minutes or up to 15 minutes for thicker salmon. Remove from grill and allow to stand a 5 minutes, then carefully open the packet (watch for escaping steam!).
To serve: Squeeze fresh lime wedges over top, then garnish with sesame seeds and diced green onion.