Salmon is such as versatile fish and I love cooking noodles with vegetables. Doing so give the noodles a range of colour and flavour. I use shiitake mushrooms with noodle dishes to give it that extra depth. I love mange toute, carrots and baby sweetcorn which gives it an extra crunchiness.
Adding coconut milk to the noodles reduces the sourness and saltiness that you get from the soya sauce and lime juice. You can use all kinds of noodles for this dish. In the meantime, enjoy experimenting with these dishes.
Prep: 15 mins
Serves: 2 people
-2 Tsp groundnut oil (vegetable oil)
-2 Boneless salmon fillets
-500ml hot clear chicken stock
-1 Tbsp lime juice
-1Tbsp fish sauce
-1 Tbsp soy sauce
-1/2 chopped ginger paste
-1/2 chopped garlic paste
-1 red hot chilli
-2 pak Choi
-1 pack of egg/ ramen noodles
Fry salmon in a large frying pan skin side down until crispy.
Turn over the salmon and keep warm.
Pour stock into the saucepan and add chilli, pakchoi, mushrooms and carrots.
Simmer until vegetables are tender.
Cook the noodles in another saucepan in boiling water until tender.
Drain the water into the bowl.
Put contents into a bowl.
Place salmon on top of the noodles