Ice eats
Run-and-gun gourmet fare: Duck Muffuletta, Spicy Catfish Gumbo, Walleye Noodle Salad & Venison Chili
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WALLEYE NOODLE SALAD
- 1 package chow mein noodles
- 1 cup prepared honey garlic sauce
- 1 red pepper, thinly sliced
- 1 cucumber, thin mandoline strips
- 4 butter lettuce leaves
- 2 tbsp sesame oil
- 2 cups walleye fillet pieces
- ½ cup sweet chili sauce
- 2 tsp sesame seeds
- Cook noodles according to package directions, then rinse, drain and let cool. In a bowl, mix noodles with honey garlic sauce, pepper and cucumber.
- Place one lettuce leaf in each of four travel containers, then add noodle mix on top.
- In a small non-stick pan, heat oil on medium-high. Add walleye and cook on both sides for 2 to 3 minutes. Add chili sauce, toss, remove from heat and let cool.
- Spoon walleye on top of noodle mix in each travel container and sprinkle with sesame seeds. Seal and serve in containers on the ice.