Saturday, September 24, 2011

Poached salmon and soba noodles with ginger and lemongrass broth

Adapted from Donna Hay


875ml chicken stock
1 stalk lemongrass, cut into 4 parts
1 inch ginger, sliced into 4
1 tbsp soy sauce
a good dash of mirin
270g sabo noodles
3 x 150g salmon fillets,skin removed
2 bunches of bak choy, washed

  • Place the stock,lemongrass,ginger,soy sauce and mirin in a medium deep pan over medium heat and bring to a simmer. Simmer for 5minutes.
  • In another pan, add water and boil water to boil. Add noodles and cook for 2 minutes, if you are using the fresh version of sabo noodles but if the sabo noodles stick boil for 4minutes.
  • Remove noodles from pan and boil bak choy for 1 or 2.Don't over cook the bak choy.
  • Remove the lemongrass and ginger and discard. Add salmon to the broth and cook for 2 minutes.
  • Top the noodles with the salmon and bak choy and spoon over the broth.
  • Serve with marinated seaweed and jellyfish.

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