From above, two shallow bowls filled with ivory rice noodles tangled with vivid green arugula, topped with lacquered caramelized salmon flakes, half-moons of cucumber, scattered scallions, black sesame seeds, and a dramatic ruby chili-oil swirl over a gleaming soy-black-vinegar dressing.

Black Vinegar Salmon & Arugula Rice Noodle Bowl

Name: Black Vinegar Salmon & Arugula Rice Noodle Bowl
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2
Cuisine: Chinese
Ingredients: arugula, 3 packed cups washed and dried; salmon fillet, 12 oz skin removed and cut into 2 pieces; medium-width rice noodles, 5 oz; large Persian cucumber, 1 thinly sliced into half-moons; scallions, 3 thinly sliced; cilantro leaves, 1/4 cup loosely packed; fresh ginger, 1 tbsp finely grated; garlic, 2 cloves finely grated; soy sauce, 3 tbsp; Chinkiang black vinegar, 2 tbsp; honey, 1 tbsp; toasted sesame oil, 2 tsp; tahini or Chinese sesame paste, 1 tbsp; chili oil, 2 tsp; white sesame seeds, 1 tsp toasted; black sesame seeds, 1 tsp toasted; neutral oil, 1 tbsp; kosher salt, 1/2 tsp; sugar, 1/2 tsp

Category Main Course

Prep 15 minutes

Cook 12 minutes

Style Chinese

Technique Boiling

Diet Friendly Pescatarian

Daily Recipe: August 04, 2026

This main course leans into late-summer lightness with a Chinese-inspired warm rice-noodle salad that feels elegant rather than heavy. Peppery arugula is quickly kissed by the residual heat of seared soy-honey glazed salmon and slippery noodles, so it softens just enough without losing its fresh bite. Crisp cucumbers, scallions, and a black-vinegar sesame dressing keep everything bright, while a chili-oil swirl and toasted sesame seeds make the final plate glossy, vibrant, and very camera-ready.

Ingredients (for 2)

Arugula - 3 packed cups - washed and dried
Salmon fillet - 12 oz - skin removed and cut into 2 pieces
Medium-width rice noodles - 5 oz
Large persian cucumber - 1 - thinly sliced into half-moons
Scallions - 3 - thinly sliced
Cilantro leaves - 1/4 cup loosely packed
Fresh ginger - 1 tbsp - finely grated
Garlic - 2 cloves - finely grated
Soy sauce - 3 tbsp
Chinkiang black vinegar - 2 tbsp
Honey - 1 tbsp
Toasted sesame oil - 2 tsp
Tahini or chinese sesame paste - 1 tbsp
Chili oil - 2 tsp
White sesame seeds - 1 tsp - toasted
Black sesame seeds - 1 tsp - toasted
Neutral oil - 1 tbsp
Kosher salt - 1/2 tsp
Sugar - 1/2 tsp

Preparation

Step 1 - 🥣🥢✨

Bring a pot of water to a boil for the rice noodles. Meanwhile, whisk together the soy sauce, black vinegar, honey, sesame oil, tahini or Chinese sesame paste, chili oil, sugar, half of the grated ginger, and 2 tablespoons water until smooth. Set aside.
Step 2 - 🐟🧄🫚

Pat the salmon fillet pieces dry and season lightly with the kosher salt. In a small bowl, mix the grated garlic, remaining ginger, and 1 tablespoon of the dressing. Rub this mixture all over the salmon.
Step 3 - 🍜💧👌

Cook the rice noodles according to the package directions until just tender. Drain and rinse briefly with cool water, then toss with 1 tablespoon of the dressing so they do not stick together.
Step 4 - 🍳🐟🔥

Heat a skillet over medium-high heat and add the neutral oil. Cook the salmon for 3 to 4 minutes on the first side, then flip and cook for 2 to 3 minutes more. Brush with another spoonful of dressing and cook until glossy and just done.
Step 5 - 🥗🥒🌿

Transfer the salmon to a plate and let it rest for 2 minutes. In a large bowl, combine the warm noodles, arugula, sliced Persian cucumber, most of the scallions, and cilantro leaves. Pour over the remaining dressing and toss well.
Step 6 - 🍽️🐟🍜

Divide the noodle and arugula mixture between two shallow bowls. Break the salmon into large flakes and arrange it on top.
Step 7 - 🌶️⚫⚪

Top with the remaining scallions, white sesame seeds, black sesame seeds, and extra chili oil if you like. Serve right away.

Additional

If you want to make it even more seasonal, add a few thin slices of ripe peach or nectarine for sweet contrast that works beautifully with black vinegar and salmon. For a stronger Chinese pantry note, swap tahini for Chinese sesame paste if you have it. To make it gluten-free, use tamari instead of soy sauce.