Salmon with Ramen noodles & bean sprouts
 | Ingredients * 360g Hakubaku organic Ramen noodles (broken into 5 cm lengths) * 500g bean sprouts * 2 cups coriander leaves * 4 spring onions (cut at an angle) * 2 cups sliced button mushrooms For the broth * 6 cups chicken stock * 4 tbsp sesame seed oil * 2 tbsp palm sugar (grated) * 3 tbsp fish sauce * 1 tsp Togarashi (Japanese pepper) * 600g Tasmanian Salmon (cut into cubes) |
| Serves: 6 Method Boil together the chicken stock, sesame oil, palm sugar, togarashi and the fish sauce. Taste for flavour balance, add the mushrooms and keep hot until required. Brush the salmon cubes with the extra virgin olive oil and grill for 2 minutes on both sides. Place the warm soba noodles into hot serving bowls and top with the bean sprouts, coriander leaves and the spring onions. Place the salmon on top, ladle over the broth and finish with a swirl of the oyster sauce over the top. | |
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