Ingredients

• 1 cans (7 oz.) Geisha® Pink Salmon, drained
• 1 cup thinly sliced carrot
• 1 pkg. (3 oz.) ramen-style soup
• 2 cups trimmed pea pods
• 3 green onions, cut into 1 inch pieces
• 1 Tbsp. grated ginger
• 2 garlic cloves
• 2 1/2 Tbsp. low salt soy sauce
• 2 Tbsp. lemon juice
• 1/3 Tbsp. sesami oil

Preparation

1. Drain and flake Pink Salmon, set aside. Bring 5 cups water to boil in a large saucepan. Add carrots and bring to a boil.
2. Break ramen noodles into 4 pieces and drop into water. Simmer 1-1/2 minutes. Stir in peas, onions, garlic, ginger and salmon. Simmer 1-1/2 minutes. Gently stir in remaining ingredients, including seasoning package, and serve.