Anti-InflammAging Salmon Noodle Bowl

When I am in dire need of a carb fix and craving noodles, I reach for the trusty konjac noodle, aka shiritaki noodles or Zero Noodles, which contains no carbs, no fat, no calories and surprisingly, highly nutritious. Konjac is a water-soluble dietary fiber coming from the root of the konjac plant in Japan. I first discovered konjac noodles during my travels in Asia and was so surprised at how the texture and feel of the noodles were so similar to rice noodles. I had to research three times before I was convinced that there is actually something to this incredible root.

SECRET! This is actually two recipes in one. Actually, I made the turmeric salmon and green beans the night before and used the leftovers to complement this new anti-inflammaging noodle bowl recipe. SHHHH! If you don’t have time to make the salmon and green beans, skip it and add sashimi grade tuna or salmon chopped in cubes instead.

My anti-inflammaging recipe also includes the powerful anti aging ingredient turmeric. This is one of my favorite ingredients to add in my recipes. Inflammaging is a new buzz word floating around that relates to chronic, low-grade inflammation that characterizes aging, i.e. a cross between “inflammation” and “aging”.

TURMERIC

Turmeric has a slightly bitter taste, but you only need a tiny bit to reap all the anti-age benefits associated with the main ingredient in turmeric, curcuma. Turmeric is an anti inflammatory spice associated with lower incidences of arthritis,heartburn,  joint pain, stomach aches, headaches, bronchitis, colds, lung infections, fibromyalgia, leprosy, fever, menstrual problems, itchy skin, recovery after surgery, and cancers. 

The real fun starts when you cross turmeric with black pepper. It’s what the salmon portion of this recipe is all about. Studies have shown that when you blend turmeric with just a tiny bit of black pepper the bioavailability shoots up 2000%! What are two main ingredients in curry powder? Turmeric and black pepper! Pass the curry powder!

SALMON

We all know that salmon is rich in Omega-3 fatty acids EPA and DHA, which are claimed to decrease inflammation, lower blood pressure, reduce the risk of cancer and improve the function of the cells that line your arteries. Follow the turmeric salmon recipe that uses both turmeric and black pepper to enjoy with or without noodles. I even eat it for breakfast with a salad!

SEAWEED

One of the most nutrient dense foods on the planet, seaweed is an amazing powerhouse that contains magnesium, a mineral that alkalizes the body and fatty acids that combat inflammation. It is a great source of B12 that is mostly found in animal sources, making it a great choice for people, like me, who limit their intake of animal products.

Be sure to avoid the processed kinds of seaweed, like wakame, you usually find in Japanese restaurants, which may include too much sugar and MSG turning an amazing superfood into a less than healthy option. You can find simple nori seaweed sheets that are used to roll sushi in your local supermarket or asian market that have no added sugar, salt or preservatives. Just cut them into strips and add to your dishes.

SALMON ROE

Salmon roe, aka caviar, can come from many different types of fish. It is easy to find salmon roe at a reasonable cost (plus it is more environmentally friendly) to reap the many nutritional benefits it has including anti-inflammatory omega-3 fat, vitamin B12, vitamin D, selenium, magnesium, iron and even a little calcium. Keep in mind that fish eggs are preserved in salt, so it is very high in sodium. Just be aware and eat it in moderation. Anyway, a little goes a long way!

INGREDIENTS

1 package konjac noodles cooked according to package

6 – 8 green beans

1 cup bean sprouts, washed

1/2 red pepper thinly sliced

1/2 cup cucumber, halved lengthwise and sliced

2 stalks green onions, sliced

1 sheet nori cut in strips

100g (3.5 oz) turmeric pepper salmon (alternatively, use sashimi grade tuna chopped in cubes)

1 tbsp salmon roe

SAUCE

1 tbsp tamari sauce

1 tbsp rice wine vinegar

1 tsp sesame seeds

1 red chili pepper sliced (optional)

INSTRUCTIONS

STIR FRY GREEN BEAN GARLIC

INGREDIENTS

500g green beans

1/2 onion, chopped

4 cloves garlic

100g mushrooms, sliced

2 inches ginger, sliced in thin strips

INSTRUCTIONS

1. Heat frying pan over medium heat
2. Add chopped onions, garlic and ginger.
3. Cook over dry heat (no need to add oil) for a couple minutes until fragrant and mixture starts to brown. If it starts to stick, add a tablespoon of water.
4. Add mushrooms and stir fry for several minutes until mushrooms brown and shrink.
5. Add green beans and cook for a few minutes until al dente. Keep adding water a tablespoon at a time if needed
6. Remove everything from the pan and place on a plate.
7. Sprinkle with sesame seeds.