Soba noodle bowl with Alaska sole brings together delicate, flaky white fish, nutty buckwheat noodles, and a bright yuzu-infused sauce, complemented by roasted sweet potatoes and a rich miso sesame aioli for a perfect balance of flavors and textures.

Soba noodle bowl

Recipe provided by Alaska Seafood Marketing Institute Makes 4 servings

Publisher’s Note: Here’s an interesting recipe for a species we sometimes catch. If you don’t have sole, substitute with flounder, halibut, rockfish, or lingcod.

You might hear “sole” and “flounder” used interchangeably, but they’re all part of the same flatfish family. Alaska’s waters are home to an incredible variety of species, especially the arrowtooth flounder which is abundant in the Gulf of Alaska. This recipe is just as delicious with your favorite wild-caught Alaska fish.

Soba Noodle Bowl Ingredients:

Yuzu Dressing:

  • 1 (10- to 12-ounce) bottle sesame-ginger or yuzu Asian-style dressing
  • 2 tsp diced chives

Aioli:

  • 1 c prepared Asian-style aioli

Sweet Potatoes:

  • 1 lb sweet potatoes or yams
  • 2 tbsp extra-virgin olive oil
  • Salt and pepper, to taste

Soba Noodles:

  • 12 oz soba noodles
  • 1 tsp salt
  • 1 tbsp extra-virgin olive oil
  • For the fish:
  • 1 lb of wild Alaska sole fillets
  • 2 tsp canola oil

Greens:

  • 8- to 12 c mixed greens

Garnish:

  • 4 lemon wedges
  • 2 tsp sesame seeds
  • 2 tbsp pickled ginger

Directions:

  1.  Prepare sweet potatoes
    Preheat oven to 400oF. Dice the sweet potatoes. Place in a mixing bowl, toss with olive oil and place evenly
    onto a parchment-lined sheet pan. Season with salt and pepper. Roast 12- to 15 minutes until golden brown.
  2.  Make noodles
    Add 2 quarts water and 1 tsp salt to a medium pot. Bring to a boil, add the soba noodles, cook for 4- to 5
    minutes or until tender. Drain the noodles well; toss in a bowl with olive oil and place onto a sheet tray to cool.
  3. Cook fish
    Preheat broiler to 400oF. Spread oil on a non-stick baking sheet, where the fish will be placed. Evenly coat fish
    with miso sesame aioli. Broil 4- to 5 minutes, several inches from heat, until light golden brown, and fish is
    cooked through. Be careful not to burn.
  4. For each serving
    In a mixing bowl, toss the soba noodles with 2 tbsp yuzu ginger dressing and 1/2 tsp diced chives. Place
    noodles on top of the greens and add the roasted sweet potatoes. Place a sole fillet on top of the noodles.
    Pour on 1 tbsp of dressing. Garnish with a lemon wedge, 1/2 tsp sesame seeds, and 1/2 tbsp pickled ginger.

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